I have been trying out the Perfect Health Diet's recommendation of starch intake. I wanted to try taro and went to an Asian grocery store. I picked up a four pound corm of taro. (They also had smaller corms of taro, but the clerk suggested I get a bigger one). Similar to the one pictured here: http://reddragoncoltd.trustpass.alibaba.com/product/106208291-101365058/big_taro_root.html
Any suggestions on how to cook it?
Peel it with a potato peeler, slice it, and cook it like you would a potato: roasted, stir fried, mashed, baked. You can also steam it. I throw some taro in braised or curried meats, as an alternative to starchy vegetables like carrots/potatoes. Cook it thoroughly to decrease toxicity: taro contains oxalates, you may want to check how your body reacts before eating too much and/or too often. Personally, I had no problem at all, but I seldom eat it. Bon appetit!