7 January 2009 5,271 views 2 Comments
Ingredient Name: Lotus Root or Lotus Rhizomes (Fresh)
Traditional Chinese Name: 蓮藕 (liánǒu)
What is this?
The root of the lotus flower that grows underwater
- It is usually long (can grow up to 4 feet in length) and brown in colour and resembles the shape of a squash
- The interior is lighter in colour and contains holes (as pictured above)
- The lotus root is crunchy and slightly sweet in flavour – it is also accompanied by a stringy texture when eaten
- Lotus roots can be eaten raw and is used in a variety of Asian cuisines
How do I prepare it?
The lotus root is often peeled before usage
Rinse under cool water to remove any debris and dirt
For soups, it is best cut into edible large cubes
Where can I buy this?
You can purchase fresh lotus root in most Asian supermarkets
You should purchase lotus roots that are firm in texture and have an even outer colouring
What is the cost?
- Lotus roots cost on average around $2.00 CAD per pound
- Lotus roots are high in dietary fiber, vitamin C, potassium, riboflavin, vitamin B6, phosphorus, copper, manganese
- It is low in saturated fat
- The lotus root can be eaten raw, but there is a risk of parasite transmission
The lotus root should be wrapped in plastic and stored in the fridge
Ideally, fresh lotus root can be kept for up to one week in the fridge