Ingredient Name: Lotus Root or Lotus Rhizomes (Fresh)
Traditional Chinese Name: 蓮藕 (liánǒu)
What is this?
- The root of the lotus flower that grows underwater
- It is usually long (can grow up to 4 feet in length) and brown in colour and resembles the shape of a squash
- The interior is lighter in colour and contains holes (as pictured above)
- The lotus root is crunchy and slightly sweet in flavour – it is also accompanied by a stringy texture when eaten
- Lotus roots can be eaten raw and is used in a variety of Asian cuisines
How do I prepare it?
- The lotus root is often peeled before usage
- Rinse under cool water to remove any debris and dirt
- For soups, it is best cut into edible large cubes
Where can I buy this?
- You can purchase fresh lotus root in most Asian supermarkets
- You should purchase lotus roots that are firm in texture and have an even outer colouring
What is the cost?
- Lotus roots cost on average around $2.00 CAD per pound
- Lotus roots are high in dietary fiber, vitamin C, potassium, riboflavin, vitamin B6, phosphorus, copper, manganese
- It is low in saturated fat
- The lotus root can be eaten raw, but there is a risk of parasite transmission
- The lotus root should be wrapped in plastic and stored in the fridge
- Ideally, fresh lotus root can be kept for up to one week in the fridge