It’s a root, long distant relative to Taro. This is a very traditional side dish, and why not a main, in our part of the world. Uniquely cooked, first fried then braised with fantastic aromas from the coriander and the wine.
Add the poules and sauté them on all sides until they get a nice light golden colour.
Remove 2/3 of the oil, add the salt and the wine. Reduce the heat, cover the pot and let them cook until soft and tender. Every couple of minutes hold the pot from its handles and toss and shake. Never use a spoon to move them around.
A minute before they are cooked add the coriander and the lemon juice, toss and let cook uncovered until all liquids have been absorbed, 2-3 minutes and a final shake and toss
Poulles
Servings: 6 People
Ingredients
- 1 kg Poulles
- 150 ml olive oil
- 150 ml Seed Oil , like Canola or Rapeseed
- 150 ml red Wine
- 40 ml Lemon juice
- 1 ½ tablespoon dry Coriander
- 1 teaspoon Sea Salt
Instructions
- Without washing them, peel the poules and clean their moisture with a kitchen towel or absorbent paper, then if too big cut them in half (slice them only if thick enough). Lengthwise slit them in 2-3 places making sure not to go too deep.
- Set a medium to large frying pot or saucepan over high heat and add the two oils to heat.
- Add the poules and sauté them on all sides until they get a nice light golden colour.
- Remove 2/3 of the oil, add the salt and the wine. Reduce the heat, cover the pot and let them cook until soft and tender. Every couple of minutes hold the pot from its handles and toss and shake. Never use a spoon to move them around.
- A minute before they are cooked add the coriander and the lemon juice, toss and let cook uncovered until all liquids have been absorbed, 2-3 minutes and a final shake and toss.
- Take out to a flat dish with absorbent paper to gather the excess oil and then serve without the paper.
