Lotus Root

• How to make crispy lotus root chips: Thinly slice lotus root and deep-fry or bake until golden brown and crispy. Season with salt, pepper, or your favorite spices for a delicious and healthy snack.
• Using lotus root in stir-fries: Add sliced lotus root to your favorite stir-fry recipes for added crunch and a slightly sweet flavor. It pairs well with vegetables like bell peppers, broccoli, and snow peas, and proteins like chicken, pork, or tofu.
• Lotus root in soups and stews: Incorporate lotus root into soups and stews for a unique texture and subtle flavor. It holds its shape well during cooking and adds a delightful contrast to other ingredients. Learn how to cook lotus root in broth to create a flavorful soup.
• Preparing lotus root for salads: Blanch or briefly boil lotus root slices to tenderize them before adding them to salads. Combine with other vegetables, a flavorful dressing, and perhaps some nuts or seeds for a refreshing and nutritious salad.
• Making lotus root fritters (tempura): Dip lotus root slices in tempura batter and deep-fry until golden brown and crispy. Serve with a dipping sauce for a delicious appetizer. Discover the best tempura lotus root recipes online.
• How to pickle lotus root: Pickled lotus root can be a refreshing and crunchy appetizer. Use rice vinegar, sugar, and salt to create your own pickle lotus root.

• Excellent source of dietary fiber, promoting healthy digestion and preventing constipation.
• Rich in vitamin C, boosting the immune system and acting as an antioxidant.
• Contains significant amounts of potassium, helping to regulate blood pressure.
• Good source of B vitamins, which are essential for energy metabolism and nerve function.
• Provides iron and copper, vital for red blood cell formation and preventing anemia.
• Contains antioxidants that help protect the body against damage from free radicals.

Fresh lotus root should be stored in the refrigerator, wrapped in a damp paper towel and placed in a plastic bag, to prevent drying out. It can last for up to two weeks this way. Cut lotus root should be submerged in water with a little lemon juice or vinegar to prevent browning and refrigerated; use within a few days. Lotus root can also be frozen, either raw or blanched. Blanching helps to preserve its texture and flavor. Drain well before freezing in an airtight container.