Presenting just one way of using this vastly versatile plant. The root of most plants are usually not the most attractive part, especially when there’s flowers on top. But sliced up, the lotus root — or the plant’s rhizome — have a unique appearance that catches the eye, as well as a crunchy texture and mild taste that lends itself well to many applications. Such as deep-frying in the manner of potato chips.
A stack of new cookbooks sits on my coffee table, and I can’t put them down. I’ve got pickling books, a bread book, an Italian book and a Japanese homestyle cookbook. It’s all very overwhelming, but I’m taking them one at a time. So after pickling some lotus root, gratineeing some cauliflower, and baking a savory loaf of bread, I closed them and looked at my leftover ingredients. A trip to the market for seafood, and a glance at a chicken and sake … Read More