Lotus Root
Ingredient Name: Lotus Root or Lotus Rhizomes (Fresh)
-
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
Any benefits?
- Lotus roots are high in dietary fiber, vitamin C, potassium, riboflavin, vitamin B6, phosphorus, copper, manganese
- It is low in saturated fat
Any precautions?
- The lotus root can be eaten raw, but there is a risk of parasite transmission
Additional Information?
-
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
Resources
No Comment »
4 Pingbacks »
[…] pound of fresh pork bones 2 large lotus roots 3 large dried dates 5-6 pieces of dried scallop 10 – 15 chestnuts 1 teaspoon of salt (to marinate […]
[…] one-foot long lotus root, cut into bite size 1 whole dried octopus, sliced 100 g of mung beans 3 large fresh carrots, […]
[…] Lotus root ( 蓮藕 – liánǒu) …lean au […]
[…] Lotus root ( 蓮藕 – liánǒu) …”lean au” […]