Pickled Medallions of Taro Root (Medallones de Yautia en Escabeche)
Servings: 4

1/2 cup white vinegar
1 1/4 cups plus 3 tablespoons olive oil
1/2 tablespoon salt
1/2 tablespoon black pepper
1/2 cup roughly chopped manzanilla olives
3 bay leaves
1 pound yellow onions, sliced
2 1/2 pounds yautia (taro root), peeled

In a bowl, whisk the vinegar and the 1 1/4 cups olive oil. Add the salt, pepper, olives, and bay leaves. Set aside. Heat the 3 tablespoons olive oil, and saute the onion slightly. Add the onion to the dressing. In a large soup pot, cover the yautia with cold water and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the yautia is tender. Drain and cool completely. Cut the yautia into 1-inch-thick medallions and toss with the dressing.