Tips for buying and preparing this bulbous rootstock plus an adaptable stir-fry and a simple soup to showcase its deliciously crunchy texture.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Souped Up Recipes | 2022-08-03 14:03:43 |  76,086 Views |
Three simple recipes with lotus root
Chichi Wang wrote several columns for Serious Eats including The Butcher's Cuts among other stories. Chichi was born in Shanghai and grew up in New Mexico. She earned a degree in philosophy but decided that writing about food would be more fun than writing about Plato.
Serious Eats / Chichi Wang
Because I grew up eating lotus root I never really thought about eating it from a biological or culinary standpoint. Submerged in the mud of a pond or riverbed lotus root is actually the stem of the plant. The stems grow up to four feet long emerging from the water and ending in the elegant flowers so revered in Buddhist and Hindu cultures. Even in extreme temperatures lotus flowers maintain a fairly precise temperature range which may be why the Chinese call lotus root a “cooling” food consumed to restore balance to the body.
