I'd like to introduce you to a friend of mine, the lotus root. He is a little bashful (many people think he looks bizarre), but once you get to know him, I think you'll be making regular dinner plans with him! (In my "personification" of the lotus root, I will refer to it as "him" because I like assigning vegetables the male gender and fruits the female gender!)
The lotus root has an interestingly crisp and fibrous texture. When lotus root is cooked, it is not mushy or soft as it might appear. If you've never tried lotus root, the best textural analogy I can conjure up for you is that it feels like you are eating partially-cooked daikon, slices of raw jicama, or a coarse and flavorless Asian pear. Except, lotus root feels as if it has developed stringy fibers that are interwoven throughout the trunk of the root. Even when cooked, lotus root still has a raw celery-type crispness to it.The flavor of lotus root is equally unique. But, for lack of a better analogy, I would say that lotus root shares the same subdued nuttiness that one finds in daikon. Others have compared the flavors of lotus root to water chestnuts.
The wonderful thing about lotus root, is that it has absorptive qualities that make it the tofu of the vegetable world. Lotus root takes on the characteristics of the sauces in which the it is cooked. The symmetrical holes in the root are the perfect repositories for storing little beads of sauce that are held together by surface tension.
I hope one look at this vegetable equivalent of Swiss cheese will pique your interest in learning how to cook it. You can eat it raw, in soups, and in stir-fries. Just peel off its skin and remove the knobby ends. Then slice the lotus root into thin wheels and cook it in anyway you please. For easier cooking, you can also purchase it canned!
My fav part of the lotus root is ths stringy part after you bite it! As a kid I used to take a bit, tilt my head back to get maximum "string-age" and pretend to play the violin.
ReplyDeleteYes, i was a dork.
OK, this is new to me. Is it difficult to find fresh? (Not really a canned anything fan.) Sounds wonderful.
ReplyDeletePeace,
Milton
A versatile friend with varying textures depending on how you cook "him". ;p
ReplyDeleteCould make a good pork ribs soup with "him".
he looks and sounds delicious! i was introduced to him once before on my friend melting woks blog. one of these days i need to bring him home and have my way with him!!
ReplyDeleteI love lotus root. And I loved that you used piqued properly. :P
ReplyDeleteLotus roots seem to absent in Southeast Asian cuisine. So the first time I had it as a kid, I thought it was a man-made product like bow tie pasta and macaroni. How awesome is it that mother nature did this.
ReplyDeletegood for you! This is a vegetable I bought at one of our international markets and didn't know what to do with it. It was stored in the fridge for few weeks (don't ask me why) before it made to its new home, the trash can. Your post has inspired me to try again.
ReplyDeleteThanks for the detailed description. I haven't tried lotus root but have read a few posts about it and am intrigued.
ReplyDeleteHey PE, I love lotus root. I'm glad you're spreading the word about the tender sweetness of this root. (BTW, SteamyKitchen, I hate the stringy part of it when not cooked well enough. It's like spider webs to me, but maybe it's just me.) I think lotus root is great braised or stewed. Too often non-Asian restaurants will just thinly slice lotus root and fry it up as a garnish.
ReplyDeleteChinese loves to use lotus root for soup; some lean pork, a few dried red dates and dried honey dates will make an excellent soup.
ReplyDeleteThe crispiness is the best part. So good!
ReplyDeletewhat a wonderful "ode to the lotus root", PE! you're right, i love its absorptive qualities and its crisp texture...it's a vegetable that certainly deserves more props!
ReplyDeleteI love lotus root! One of my favorite restuarants here does a great version of lotus root soup.
ReplyDeleteI am so excited to hear your praise for the lotus root everyone! I'll have to check out your sites to find more recipes on this root veggie! And Don't Eat Alone, it actually is pretty difficult to find if your town / city doesn't have an established Chinatown. Also, its availability varies with the seasons. You might be able to find it fresh in an Asian supermarket though. I am so glad you are interested in making it!
ReplyDeleteyummm i make lotus root baked chips often. I never though to use it in other dishes though, thanks!
ReplyDeleteLotus is a great vegetable Laurel, and thank you for your comments everyone!
ReplyDeleteHi guys, the place i come from, Lotus root is not a new thing, WE MOSTLY ENOY "him" as SALAD...U Can do a lot... did u know u can even bake him? fry & have it or add mayonese, cheese, ...
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