Lotus Root

March 1, 2010


Lotus root, called renkon in Japanese, is rich in fibre, vitamins and minerals. It is so healthful that it is often used in traditional Asian medicine. I love its quirky wagon wheel-ish shape, and I also I like how crisp and crunchy it is. Lotus root can be used in many different ways. In salad. Soup. Deep fried or pan fried (ooh, not so healthy). Pickled. Poached or steamed. Stir-fried… there’s the ‘f’ word again. Get yourself a lotus root and then find your favourite way to prepare it. I think I might pickle some with chili and garlic. How good will that be?


3 Responses to “Lotus Root”

  1. Julie said

    It sounds so good I am formally requesting a jar! Yum!

  2. Jen said

    Nice photo. It looks like a superhero.
    I love renkon. And pickled. Mmmm.

  3. june said

    I should let Michael speak for himself, but he LOVES lotus root…somehow though it always ends up mushy and kinda gross when we cook it. Is it good raw?

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