Dowdy Whole, Lovely Sliced
Meet the lotus root
I’m not here to tout lotus root as a superfood vegetable capable of solving all of our health woes. But incorporating a variety of nutritious and tasty vegetables into our meals is an essential part of a healthy diet, and if you’ve become jaded by the vegetables available to you, don’t find them exciting anymore, or simply don’t enjoy them, some exposure to less commonly known vegetables in unique flavor profiles will ignite your love for plant-based whole foods again.
Because while there is such a wide variety of vegetables in the world, our exposure has become very limited. So why don’t we try opening those doors again?
Lotus root is the bottom, edible part of the lotus plant. It’s crunchy and mild, similar to the flavor and texture of a raw potato. For centuries, lotus root has been used in East Asian cuisines, particularly in Japanese and Chinese cultures. It can be deep-fried, stir-fried, braised, or steamed. It is also commonly used in traditional herbal medicines in dried and powdered form.
Lotus root is a versatile ingredient that can be used in several different ways. While you’ll probably have to go to your local Asian grocery to get it, it’s super easy and convenient to cook with.
