root vegetables boiled in broth
A cooking method where root vegetables (often potatoes, taro, or carrots) are simmered in a seasoned broth until the liquid reduces and the vegetables are coated, sometimes rolled in the pot to glaze evenly. Related to 煮っ転がし (にっころがし), a more colloquial variant.
See also: 煮っ転がし
Let's make simmered potatoes for dinner tonight.
Simmered taro is delicious with a sweet and savory seasoning.
Common spelling using 煮 (boil) and kana for ころがし (rolling).
Alternate spelling using 転 (roll); less common but still seen.
Compound of 煮 (ni, 'boiling') and 転がし (korogashi, 'rolling'), from the verb 転がす (korogasu, 'to roll'). The name describes the cooking technique of rolling the vegetables in the pot while simmering to coat them evenly with the reduced broth.