Thai fresh lotus root stem - approximately 200g imported weekly from Thailand
Lotus Root comes from the rhizome of the lotus flower, although commonly known as its lotus flower root. They can grow quite long under water and have segments linked like sausages. They are usually sold in shorter, more manageable portions and have become increasingly available in Asian stores.
Commonly used as a vegetable in Asian cuisine, there are various methods of cooking lotus root. When thinly sliced, peeled and cooked for a short amount of time, they stay crunchy in texture and are perfect for adding to salads and appetizers. Cooked for a longer time, lotus root becomes more tender and creamy; ideal for stew and soup recipes. Fried lotus root can also be used in stir fries or sautéed with other Asian vegetables.
Low in calories and an excellent source of fibre, they have long been enjoyed in Asia for numerous health benefits that include high vitamin and mineral contents. A traditional Chinese soup recipe of lotus roots boiled with peanuts is said to be good for the lungs.
Fresh produce from Thailand.
