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Recipe & Guide - Lotus Root
A tasty relative of the water lily, lotus plants have been grown first for their beauty, then for food, throughout Asia since ancient times.
Holding religious significance, the lotus is often planted near Asian temples and palaces. It was brought from Asia to Egypt in the eighth century B.C., where it gained great popularity: drawings of this beautiful plant can be found on the ancient pyramids. The delightfully chewy texture of the plant's root, or rhizome, yields a slightly astringent flavour reminiscent of artichokes.
Lotus root also produces a starch prized by the Chinese for use in batter and for thickening sauces. Selection and Storage
Look for roots that are unblemished with no wrinkling or crinkling, which indicates a loss of moisture.
Shaped something like large links of sausages, when cut they reveal an intricately porous texture.
Left uncut, they will keep in the vegetable crisper of your refrigerator for two to three weeks.
Preparation and Eating Tips
Because lotus roots discolour quickly, peel and slice with haste, then drip in acidulated water. Lotus root is used in Japanese cooking for simmered and tempura dishes.
Chinese recipes call for lotus root in soups and stirfries. Try steaming or braising lotus root; or, for a delicious alternative to the usual drab dieter's salad, blanch and chill lotus slices, drizzle with low-cal, low-fat dressing and serve cold. Sensational! LOTUS ROOT WITH PLUM SAUCE – 30 min Lotus root is a curiously structured vegetable, with open canals running through it. Sliced, it looks like tiny wheels ready to roll on. Lotus root is crunchy. Served with plum sauce, it is full of nutrients and tastes like nothing else in the world. Serve this salad as a side dish with sashimi. 6 ounces raw lotus root
1 teaspoon rice vinegar
3 pitted plums (large ones)
1 teaspoon soy sauce
1 teaspoon sugar 1. Wash and peel the lotus root. Slice into wheels, about 1/8-inch thick.
2. Bring a medium-size pot of water to boil. Put in the vinegar and lotus pieces and simmer until the lotus becomes almost transparent, about 2 minutes. Drain. Rinse under cold running water. Pat dry with paper towels. Chill.
3. In a small bowl, mash plums with a fork. Add soy sauce and sugar and blend well.
4. To serve, combine chilled lotus root with seasoned plum sauce. Toss well to coat the lotus root evenly. Serve in small individual bowls. Makes 4 servings. Nutrient Analysis per serving:
Calories-82
Fat-0.6 g
Protein-1 g
Carbohydrates-19 g
Dietary Fibre-3 g
Sodium-89 mg
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Recipe & Guide - Lotus Root
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