b'TARO:How to ProcessTO PROCESS THE LUAU (LEAVES) With gloves on, scrape away as much of the vein as possible. Rinse leaves well. Steam leaves for 3 hours, or cook in pressure cooker for 1 hour. Now use in any recipe that calls for cooked greens, or enjoy with a bit of salt, or coconut milk, to taste.TO PROCESS THE KALO (CORM) With gloves on, wash and scrub thoroughly to remove any dirt. Peel the corm with a potato peeler to remove the skin.For most recipes: Cut the corm into 2 inch square pieces, place in a pot of fresh water that fully covers that taro by a few inches. If mak-ing chips you will want to boil the corms whole so you can later slice and fry.Bring to a boil. Drain and replace the water after 15 minutes. Boil again until taro is fully cooked. You should be able to easily poke a fork through the largest piece. This second boil can take up to an hour for small pieces and 3 hours for whole corms. Now you are ready to mash, saute, fry, and flavor to taste or use in any recipe that calls for taro or potatoes.THE PACIFIC QUEST COOKBOOK91'