Root vegetable smash with coriander
The dish is flavoured with a delicious spice blend that is pleasantly hot.
100 cal Serves 8
Prep time 0h 10m
Cook time 0h 20m
Total time 0h 30m
Step 1In large saucepan filled halfway with water, add potatoes, sweet potatoes, parsnips and turnip. Bring water to boil and then lower heat to medium and cook, partially covered, until vegetables are very tender, 15 to 20 minutes. Drain vegetables. Transfer them to medium bowl and coarsely mash. Cover mashed vegetables to keep warm.
Step 2While vegetables cook, in small skillet, heat canola oil over medium-high heat. Add coriander and chiles and stir-fry until coriander seeds are reddish brown and chiles are blackened, about 1 minute. Turn off heat. Using slotted spoon, transfer chiles and coriander to mortar. Reserve spiced oil. Grind chilies and coriander with pestle, scraping spice blend into center with spatula until it has consistency of finely ground black pepper.
Step 3Once vegetables are mashed, add reserved spiced oil into vegetables along with ground spice blend and cilantro. Stir well to combine and serve warm.
Per serving (1⁄2 cup / 125 mL)
- 2 g
- 90 mg
- 185 mg
- Total fat
- 4 g
- 0 mg
- 15 g
- 4 g
- 3 g
- Added sugars
- 0 g
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