Lotus Root

Lotus root grows underground in bodies of water. Underneath the thin skin, the flesh ranges in color from ivory to white and is crisp, light, and starchy.  Lotus root has a dense and crunchy texture with a nutty and sweet flavor, similar to that of a water chestnut or taro root.

COOK IT

Lotus root is best suited for steaming, frying, braising, stir-frying, and boiling. Lotus root can be blanched just slightly to remove any bitterness, cooled, and added to salads. It can also be sliced and braised until tender in soups, stir-fried, battered and fried into tempura, or thinly sliced and baked into chips.

Country of origin: China 

Selling Unit: Price per bag of approx. 300gr.