The lotus root is the root portion of the lotus plant.
The plant grows in ponds with the flowers, stems and leaves above the water and the root below the water.
Every part of the plant can be used in cooking, either as ingredients or as cooking tools. The flowers, stamens, seeds, leaves and of course the roots or more commonly known as rhizomes.
The root is light grey brownish in color. When cut in cross-section, it looks like wheels or some say snowflakes.
Photo source: yewenyi on flickr
This starchy rhizome appears frequently in chinese food, especially vegetarian dishes. It not only adds bulk but also can help balance the oiliness and richness of fatty cuts. It is crunchy even after long hours of cooking and it does not have a strong flavour.
This asian vegetable can be used raw in salads, deep fried as tempura or chips, stir-fries, and of course in chinese soups. To make lotus root chips, peel and slice them thinly by hand or with a mandoline. Pat dry with kitchen towel and deep fry. A much healthier munchies than potato chips.
A summer gift
The lotus plant is in full bloom in summer. It is also a fantastic summer ingredient. The root can be juiced raw together with radish to make a vegetable juice mix that help to alleviate internal bleeding in the stomach. The leaves, seeds and pods can be paired with different ingredients to make great summer recipes.
No wonder it is very popular food in Singapore with a hot and humid all year round.
How to clean and prepare
The fresh root is harvested from ponds, so they are usually covered in mud. That's one of the ways we tell the fresh ones from the not so fresh ones. Wash and scrub thoroughly to remove the mud.
Grandma will usually peel the outer skin with a peeler before slicing them cross-section.
Soak in water with lemon juice or rice vinegar to prevent discoloration after peeling and cutting.
Avoid using metal pots and pans to prepare lotus root as it causes the roots to turn black. That is not good.
Recipes
Try these lotus root recipes.
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