Lotus Root (Nelumbo nucifera)

Description: As its name implies lotus root is the root of a water lily known also as a lotus. Growing up to 4ft(120cm) in length the lotus root has a pale to brownish skin that is peeled before using. Hollow chambers run through the roots giving them a distinctive appearance when served. Taste and texture can be compared to a fresh coconut,  crisp and slightly sweet.

Culinary Uses: This amazing root should not be consumed raw.  After peeling, cooking methods such as frying, simmering, grilling, and pickling make the root easily utilized in any kitchen. Lotus roots are even seen in sweet dishes and pastries.

Health Benefits: Many Asian cultures have associated the lotus root for promoting good health. Everything from low blood pressure, sleeping disorders, nervousness to hangovers and healthy skin are said to have a healing effect thanks to the lotus root.

Lotus Root w/Miso

*Serves 3-4 *Cooking/Prep Time: 10min

Recipe:

½ea Lotus Root

2T Miso Paste

1T Mirin

1t Fresh Grated Ginger

1C Water

1T Vinegar

Method:

1. Peel and slice the lotus root into 3cm thick pieces then cut those rounds into pie shaped quarters.

2. Bring the water and vinegar to a boil and add the cut lotus root and cook for 5min.

3. While simmering the lotus root. Combine the miso, mirin and grated ginger.

4. After 5min drain and pat dry the lotus root. Then toss miso mixture with the warm lotus root and serve. (Chopped shiso or scallion can garnish this dish)