Best 2 Sweet Potato And Coriander Mash Recipes
Indulge in a culinary voyage with a delightful dish that tantalizes the taste buds and nourishes the body – Sweet Potato and Coriander Mash. This delectable creation combines the natural sweetness of roasted sweet potatoes with the aromatic freshness of coriander, resulting in a vibrant and flavorful side dish. Join us on this culinary adventure as we explore the simple yet exquisite blend of ingredients that make up this wholesome and satisfying dish.
Embark on a culinary journey with our carefully curated collection of sweet potato and coriander mash recipes. From classic comfort food to innovative fusion dishes, our selection caters to a wide range of preferences and dietary needs. Discover the perfect accompaniment to your favorite main courses, whether it's a hearty roast, grilled fish, or succulent vegetarian dish. Prepare to tantalize your palate with the harmonious balance of sweet, savory, and earthy flavors that define this culinary masterpiece.
SWEET POTATO AND CORIANDER MASH
This makes a lovely change from everyday mash and can be served in exactly the same way. I like to throw the coriander into the pan of boiling sweet potatoes for just a few seconds before I drain them. It somehow softens the flavour a little while fixing the colour at a lovely bright green.
Provided by Lene8655
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring a large pan of lightly salted water to the boil.
- Peel and cube the potatoes and add to the pan with the garlic.
- Return to the boil and simmer for 15-20 minutes until tender.
- Add the coriander and cook for 10 seconds; drain well, then return to the pan.
- Set the pan over a gentle flame and stir with a wooden spoon for 1-2 minutes to evaporate any excess water, but be careful not to let the potatoes catch and burn on the bottom of the pan.
- Turn off the heat and mash well.
- Add the creme fraiche and some salt and pepper and mash together until smooth and creamy.
- Serve warm.
BRAISED ASIAN LAMB SHANKS WITH SHITAKE MUSHROOMS AND SWEET POTATO & CORIANDER MASH
Steps:
- 1. Heat oven to 170C. 2. First, prepare the condiment vegetables: remove the outer stalks of the lemongrass. No need to chop but bruise. Peel and halve the shallots. Cut the chilli in half lengthways and deseed. Cut the ginger in half. Trim the stalks of the mushrooms and leave whole. 3. Then seal the meat. Firstly, season the lamb with salt and pepper. Then heat the vegetable oil in a casserole dish and fry the lamb shanks for 2-3 minutes, turning regularly until browned all over. 4. Remove the lamb and add the onions, garlic, chilli and mushrooms. Fry them for about 1min. Then add the five spice powder and stir again for about 30 seconds. Then add the soy, fish sauce, lime juice, balsamic vinegar and sugar. Heat gently, stirring constantly for another minute or so. Finally add the stock, ginger and lemongrass. 5. Put the lamb back in, cover the casserole with a lid and cook in the oven for 2 hours, until the lamb is really tender, almost falling off the bone. 6. While you're waiting for the lamb, start on the mash. Peel then cut the potatoes into large, fairly even-sized chunks. Bring a large saucepan of salted water to the boil, tip in the potatoes and cook for 15 minutes, until tender but not slushy. 7. While the potatoes are boiling, deesed and finely chop the chilli and the coriander leaves. 8. When the potatoes are done, drain well and return to the saucepan. 9. Push the potatoes to one side of the pan and put the butter into the space. Return the saucepan to a very low heat and let the butter melt. Start mashing the potatoes. 10. Now add the milk and mash the potatoes vigorously, until smooth. Then stir in the chili, coriander, salt and pepper. Take off the heat, put the lid on and keep warm until you're ready to serve.
Tips:
- For a smoother mash, peel and boil the sweet potatoes until very soft, then drain well before mashing.
- If you prefer a chunkier mash, leave the skins on the sweet potatoes and boil them until tender, but not too soft.
- To make the mash ahead of time, prepare it as directed and then let it cool completely. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
- To reheat the mash, place it in a saucepan over medium heat and cook until warmed through, stirring occasionally.
- Garnish the mash with chopped fresh cilantro or parsley before serving.
Conclusion:
This sweet potato and coriander mash is a delicious and versatile side dish that can be served with a variety of main courses. It is easy to make and can be prepared ahead of time, making it a great option for busy weeknights. The sweet potatoes provide a naturally sweet flavor, while the coriander adds a bright, citrusy note. This mash is sure to be a hit with your family and friends.
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