Vietnamese Creamy Taro Mash (Aligot Style)
The Vietnamese Creamy Taro Mash is a unique take on the traditional aligot, infusing Vietnamese flavors with the richness of taro. This dish is presented as a velvety mound of taro mash, adorned with a drizzle of fragrant coconut milk and a sprinkle of crispy shallots. The vibrant purple of the taro provides a visually appealing contrast against the coconut milk, creating a visually stunning and appetizing plate.
- 3 taro roots (large, peeled and diced)
- 1/2 cup coconut milk
- 2 tablespoons vegan butter
- salt (to taste)
- pepper (to taste)
- 1/4 cup coconut milk
- 1 teaspoon sugar
- 1 pinch salt
- 2 shallots (thinly sliced)
- vegetable oil (for frying)
- Boil Taro:
Boil the diced taro in salted water until fork-tender.
- Mash Taro:
Drain the taro and mash it while it's still hot. Add vegan butter, coconut milk, salt, and pepper. Continue mashing until smooth and creamy.
- Fry Shallots:
In a separate pan, heat vegetable oil and fry thinly sliced shallots until golden and crispy. Drain on paper towels.
- Make Coconut Sauce:
In a small saucepan, heat coconut milk with sugar and a pinch of salt. Stir until sugar is dissolved, and the sauce thickens slightly.
- Plate the Taro Mash:
Spoon the creamy taro mash onto a serving plate, forming a mound in the center.
- Drizzle Coconut Sauce:
Drizzle the warm coconut sauce over the taro mash, allowing it to cascade down the sides.
- Sprinkle Crispy Shallots:
Sprinkle the crispy shallots over the top of the taro mash for added crunch and flavor.
- Garnish (Optional):
Garnish with a sprig of fresh cilantro or mint for a pop of color (optional).
- Serve Warm:
Serve the Vietnamese Creamy Taro Mash warm as a side dish or a unique twist to your main course.
- Enjoy:
Indulge in this fusion of Vietnamese and creamy mashed taro, elevating a classic comfort food to a visually stunning and delicious experience.