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Lotus Root

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Submitted By MenaBetch
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The lotus root, or also called a renkon in Japanese, is actually the rhizome of the lotus plant. It is a vegetable that has become very popular throughout southern and eastern Asia, but it has yet to be discovered in the west. A lotus root is full of fiber and various vitamins and other nutrients. In Asia it’s believed to have various medici`nal qualities, but it’s best to think of it as a starchy vegetable, like a potato. Visually of course, it’s very appealing with all those little holes. That is definitely what caught my eye when choosing an exotic vegetable.
The lotus root is a root vegetable that is indigenous to Asia, and is found underwater. It has a similar shape to a long squash. It is not uncommon for a lotus root to grow to the length of four feet. The exterior of a lotus root is covered with a peel that is a reddish brown color in appearance, with a white interior that has the appearance of lace. The meat has a texture that is slightly crunchy, and mildly sweet.
Preparation of this food involves removing the peeling to reveal the white interior. Often, the root can be sliced or cut into sections for use in different types of recipes. When eaten raw, sections of lotus root can be used with dips or eaten alone, much in the same manner as celery or carrot sticks. Chopping lotus root into smaller pieces also makes it ideal in cold salads as an extra layer of sweetness to balance out the overall flavor of the greens and the dressing. Sections of the root can be hollowed out and filled with such tasty fillers as cream cheese or pimento cheese, making a colorful and welcome addition to any tray of finger foods.
When using lotus roots in a cooked dish, the crisp texture shines when used with other root vegetables. It works well in stir-fry dishes, especially when used with a range of brightly colored vegetables and sections of bean curd. It is also possible to prepare this ingredient by baking longer sections, after coring the sections and filling them with rice and vegetable mixtures. The lotus root also works well in soups, stews, and as a steamed side dish for a meal.

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