Cilantro Roots

[James Silverton]

I gather that cilantro root can be bought frozen and that sounds
very convenient since I usually have buy the whole plant to get
the root. Even places that sell the whole plant are uncommon and
I have never noticed the frozen root on sale. Does anyone know
where you can buy frozen cilantro roots in the Washington DC
area (north of the river preferred).?

TIA


James Silverton
Potomac, Maryland, USA

[FG©2005]

I gather that cilantro root can be bought frozen and that sounds very
convenient since I usually have buy the whole plant to get the root.
Even places that sell the whole plant are uncommon and I have never
noticed the frozen root on sale. Does anyone know where you can buy
frozen cilantro roots in the Washington DC area (north of the river
preferred).?
TIA
James Silverton
Potomac, Maryland, USA

sorry i can't help you since i'm now in the
Netherlands. however, i'm intrigued! even here,
under my rock, coriander is usually sold with roots
intact :) i always freeze the roots for Thai recipes.

gotta go and find that beautiful dusty Thai cookery
book i got in Thailand and make something nice soon
with the roots :) good luck, James!

[n***@pacbell.net]

Post by FG©2005

I gather that cilantro root can be bought frozen and that sounds very
convenient since I usually have buy the whole plant to get the root.
Even places that sell the whole plant are uncommon and I have never
noticed the frozen root on sale. Does anyone know where you can buy
frozen cilantro roots in the Washington DC area (north of the river
preferred).?

sorry i can't help you since i'm now in the
Netherlands. however, i'm intrigued! even here,
under my rock, coriander is usually sold with roots
intact :) i always freeze the roots for Thai recipes.
gotta go and find that beautiful dusty Thai cookery
book i got in Thailand and make something nice soon
with the roots :) good luck, James!

They frequently cut the roots off at the market, so you might inquire of
you green grocer. As an alternative, you can use the bottom inch of
cilantro stems. I've done that and it's 'almost' the same.

[Lara Burton]

Post by n***@pacbell.net
They frequently cut the roots off at the market, so you might inquire of
you green grocer. As an alternative, you can use the bottom inch of
cilantro stems. I've done that and it's 'almost' the same.

Yes, but my understanding these days, at least in the US, is that most
grocers (at supermarkets) recieve cilantro without the roots attached. Some
Thai cookbooks suggest asking the grocer for these roots, but many have
never received them. Good luck in finding some. As for me, I use the stems
also. But I do wonder what grilled chicken Thai-style (with that really
good sticky sweet chili sauce) would taste like with the roots instead of
the stem.

L

[n***@pacbell.net]

Post by Lara Burton

Post by n***@pacbell.net
They frequently cut the roots off at the market, so you might inquire
of you green grocer. As an alternative, you can use the bottom inch of
cilantro stems. I've done that and it's 'almost' the same.

Yes, but my understanding these days, at least in the US, is that most
grocers (at supermarkets) recieve cilantro without the roots attached.
Some Thai cookbooks suggest asking the grocer for these roots, but many
have never received them. Good luck in finding some. As for me, I use
the stems also. But I do wonder what grilled chicken Thai-style (with
that really good sticky sweet chili sauce) would taste like with the
roots instead of the stem.

Gai Yang. When a recipe calls for 1/4 cup of chopped coriander roots for a
2-1/2 to 3 pound chicken, you're in trouble! I think Bangluck Thai Mkt in
N. Hollywood carries them.

[James Silverton]

Lara wrote on Sat, 27 Aug 2005 23:57:11 GMT:

LB> Nick:
??>> They frequently cut the roots off at the market, so you
??>> might inquire of you green grocer. As an alternative, you
??>> can use the bottom inch of cilantro stems. I've done that
??>> and it's 'almost' the same.

LB> Yes, but my understanding these days, at least in the US,
LB> is that most grocers (at supermarkets) recieve cilantro
LB> without the roots attached. Some Thai cookbooks suggest
LB> asking the grocer for these roots, but many have never
LB> received them. Good luck in finding some. As for me, I
LB> use the stems also. But I do wonder what grilled chicken
LB> Thai-style (with that really good sticky sweet chili sauce)
LB> would taste like with the roots instead of the stem.

Here's my recipe and it's simple enough tho' rather good IMHO.

Gai Yang: pepper/ coriander root marinated chicken breast.



2 tsp black pepper corns

5 or 6 large garlic cloves

3 tab cilantro roots (probably have to make do with stems tho’
roots are best).

Pinch salt

1 tsp Thai fish sauce



Blend and rub onto four portions of chicken breast, marinade for
at least an hour*. Cook on Foreman grill or broiler at not too
high a temperature.



*Googling gives some indication that marinating for 4 hours
might be better.

Some people add lime juice, soy sauce, coconut milk and brown
sugar and red pepper flakes The last is rather inauthentic since
a lavish use of black pepper predates the Portuguese
introduction of chilies. A more liquid marinade can use chicken
stock but this is more appropriate to slow cooking on a
barbeque.



James Silverton.

[ggull]

"James Silverton" wrote >

Post by James Silverton
Here's my recipe and it's simple enough tho' rather good IMHO.
Gai Yang: pepper/ coriander root marinated chicken breast.
2 tsp black pepper corns
5 or 6 large garlic cloves
3 tab cilantro roots (probably have to make do with stems tho' roots are
best).
Pinch salt
1 tsp Thai fish sauce
Blend and rub onto four portions of chicken breast, marinade for at least
an hour*. Cook on Foreman grill or broiler at not too high a temperature.
Some people add lime juice, soy sauce, coconut milk and brown sugar and
red pepper flakes The last is rather inauthentic since a lavish use of
black pepper predates the Portuguese introduction of chilies. A more
liquid marinade can use chicken stock but this is more appropriate to slow
cooking on a barbeque.

Sounds like a nice marinade, Jim. I just got some cilantro w/ roots at a
farmers market today, so I may try it with some (boneless) turkey breast I
plan to roast in the next couple of days. Who knows, I might doll it up
with some of the other ingredients listed also.

FWIW, I find that a local supermarket (Market Basket in the Boston area)
with a large 'ethnic' clientele at least sometimes has their cilantro with
roots; I think I've seen them cutting off roots on other occasions as they
put them out, sometimes just washing the roots.