| 单词 | dasheen |
| 例句 | Corn soup is thick and filling; so is the cow heel soup, usually brimming with ground vegetables like dasheen root, cassava and yam that have long been a staple here. The Caribbean ?roundup: In the Caribbean, Away From the Crowds 2011-11-11T19:50:00Z Spiny lobsters stuffed with dasheen, a root vegetable similar to taro; braised conch with onions, peppers and garlic; and my personal favorite, stuffed trunkfish. Touring St. Lucia with its Top Chef 2015-01-29T05:00:00Z Today, the place to unearth dasheen, and dozens of other Caribbean mainstays, is East New York and the neighborhood’s 60 community gardens. In the Garden: East New York’s Flourishing West Indian Gardens 2012-10-17T22:10:45Z Greengrocers offer root vegetables the size of melons with names like dasheen and igname. Letter From Paris: Sniff Deep in a Market Like No Other - Letter From Paris 2012-07-03T18:16:30Z Being very starchy, the dasheen readily absorbs the fats and juices of the roast, making a delicious dressing, akin in taste to a combined potato and chestnut purée. Cookery and Dining in Imperial Rome The dasheen requires a rather warm climate for its growth. Maintaining Health Formerly Health and Efficiency The dasheen is a broad-leaved member of the arum family. Cookery and Dining in Imperial Rome Yet the corms, or bulbous tubers, of the dasheen plant are the “coco” of Jamaican cuisine, and the young leaves are a popular boiled green. In the Garden: East New York’s Flourishing West Indian Gardens 2012-10-17T22:10:45Z The name dasheen originated in the West Indies whence it was imported into the United States around 1910, and the name is now officially adopted. Cookery and Dining in Imperial Rome The ancient colocasium is no doubt a close relative of the modern dasheen or taro. Cookery and Dining in Imperial Rome As the above chicken is cooked in bouillon or water, the dasheen may be used in a raw state for filling. Cookery and Dining in Imperial Rome The dasheen is well adapted for the stuffing of fowl. Cookery and Dining in Imperial Rome Ordinarily the dasheen is boiled or steamed, mashed, seasoned and then stuffed inside of a raw chicken which is then roasted. Cookery and Dining in Imperial Rome |
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