With their crunchy texture and sweet-tangy flavours, lotus roots are widely used in Asian cuisine. They are pickled with chilli, garlic, ginger, sugar and rice vinegar, and used in salads, prawn-based dishes, chicken stews, and some types of vegetarian delicacies.
Although it is easy to cook most roots, lotus roots have to be cooked and stored in a specific way if you want to enjoy their original taste. With these kitchen how to’s and guidelines, getting to know lotus roots will get a lot easier.
1. Always look for firm, plump, and juicy lotus roots. They have to be pinkish in colour, without any blemishes or soft spots.
2. Gray lotus roots are also tasty. Pick them if you are making a vegetarian salad.
3. Watch out for aged roots – these come with dark brown or black rings along the channels of the roots.
1. Wash and scrub the lotus roots once you’ve bought them, and cut off the ends about a quarter of an inch from the segment joints.
2. Put the roots in a plastic bag which can be properly sealed. Then place the bag in the refrigerator, but be sure to use the roots within two or three weeks to enjoy the flavour.
3. If the roots are cut, cover them with lemon juice and cold water, and place them in the refrigerator.
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