Renkon or lotus root is the starchy tuber of the flowering Asian water plant. When sliced crossways, it shows a ring of holes. You can use it to add aesthetic appeal and texture to soups, salads and stir-fries. Fresh renkon is available usually in summer. You can also pick up frozen packs or cans in an Asian grocery store. Young renkon roots can be peeled and eaten fresh or sliced into salads. The tougher portions can be used in soups and meat dishes. Renkon discolours as soon as it is cut, so drizzle some lemon juice on the slices to prevent browning. Fresh renkon roots can be refrigerated for upto 3 weeks, while frozen packs can be re-sealed and stored for 1-2 months.
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