noun
root vegetables simmered in broth
A home-style Japanese dish where root vegetables (often potatoes, carrots, or taro) are simmered in a sweet-savory broth until the liquid reduces and coats the vegetables. The name literally means 'simmered and rolled around'.
See also: 煮ころがし
今日の夕飯は、じゃがいもの煮っ転がしにしよう。
Let's make simmered potatoes for dinner tonight.
母の作
My mother's simmered root vegetables are sweet and salty, and go great with rice.
煮物 is a broader term for any simmered dish, while 煮っ転がし specifically refers to root vegetables simmered until the liquid is almost gone and the vegetables are coated in a glossy glaze.
From 煮る (to simmer) + 転がす (to roll), with a geminated っ for emphasis. The name describes the cooking process of simmering vegetables while rolling them around in the pot to coat them evenly with the reducing broth.