(See to the right and behind the bowl in the photo.) She said she had seen it used in Asian dishes.
At first I was baffled. The roots were so woody that I couldn’t imagine how to prepare them in a way that would make them easy to chew. Finally I found a suggestion online to pan fry the chopped roots to make them a little crispy, and then grind them up with a mortar and pestle.
It’s a bit of work, but the result was an enjoyable, earthy taste that worked its way through the mashed potatoes. I also used fresh cilantro leaves from my garden to add a little color throughout the dish.
I would probably save this recipe for serving to guests, or for days when I just feel like spending some leisurely time in the kitchen. While the flavor was delightful, the amount of preparation required makes the ingredient something to be experienced only occasionally.
Perhaps you will feel differently. I’ll be interested to know what you think.
- Prep Time:
- Cook Time:
- Ready In:
- 2 lbs. potatoes, Yukon Gold (Hopewell Farm, Everson)
- 6 Tbsp butter (Breckinridge Farm, Everson)
- 1/4 oz. cilantro (coriander) roots (Full Bloom Farm, Lummi Island)
- 2 Tbsp chopped cilantro leaves (home garden, Lummi Island)
- 1/4 cup milk (Twin Brook Creamery, Lynden)
- Salt to taste (see Exceptions)
Peel and coarsely chop potatoes. Put into a large saucepan with enough water to cover. Bring to a boil over high heat. Reduce heat to low and simmer for about 20 minutes, or until potatoes are soft. Drain and mash until as smooth as desired.
Meanwhile, in a small skillet over medium heat, melt the butter. Add the coriander root and fry until lightly crisp. Add the cilantro leaves and grind in a mortar and pestle until the mixture is a paste.
Add the paste to the mashed potatoes and mix well. Salt to taste.
Add milk to make smoother potatoes, if desired.
Community Food Co-operative, Westerly and Cordata, Bellingham
Full Bloom Farm, Centerview and Tuttle, Lummi Island
Terra Organica, Flora and Cornwall, Bellingham