Wednesday, March 17, 2010

Lotus root is a root vegetable that's indigenous to Asia. A tubular squash infiltrated with holes, it has the unique element of fibrous strands as you cut through .

When chopped in stick forms, the crunchiness resembles celery and carrot sticks. You can also use them in stir-fry with a mix of vegetables or with sliced meat of your choice. It's a very versatile ingredient. Nutrition-wise, it contains iron, vitamins B annd C. The rich fiber content stimulates peristalsis and relieves constipation.

The lotus is also associated with enlightenment and the Buddha. While we appreciate the flowery part, let's not forget the rhizome that supports the life of this plant.


tasteofbeirut said...

Thanks for the informative post; I have never cooked with lotus root and always been intrigued by it.

Faith said...

I always thought lotus looked so pretty with the holes but I've never tasted it. I'll look for it next time I'm grocery shopping! :)

Gar said...

@tasteolfbeirut - thanks for stopping by! It's a lovely starchy vegetable. Just don't overcook it to maintain the crunchiness. :)

@Faith - yea. definitely seek it out and let me know how it goes. :)