John Myers
The lotus is considered a sacred plant in India. No wonder: the pearly white flowers floating on the water are of majestic beauty. The lotus root is also said to have healing powers. But what is really in the plant and how is it processed? We clarify!
This is what the lotus root tastes like
Connoisseurs call the lotus root the edible rhizome of the Asian plant of the same name from the water lily family. But what does the exotic vegetable actually taste like? In fact, fresh lotus root is reminiscent of mushrooms and has a delicate sweetness. The Asian export hit not only impresses with its fine taste, but also with its appearance. Because: The creamy-white rootstock is traversed by small air tubes. The slices of the cut lotus root inspire with an unmistakable hole pattern and decorate every dish.
The lotus root in the kitchen: processing options
Asian cuisine knows countless lotus root recipes. The vegetables are used both as an ingredient and as a side dish. Good to know: Cut into thin slices and blanch briefly, lotus root scores with a crispy consistency. Lotus root that has been cooked for a long time is reminiscent of cooked potatoes.
Add slices of pan-seared lotus root to your Indian vegetable curry for a refined extra bite, or spice up your homemade Japanese ramen soup with cooked lotus root. Also great: homemade lotus chips as an exotic snack for the next DVD night. Or you can simply nibble on the Asian root raw.
Our tip for buying lotus roots: For the full flavor, only choose rhizomes that are firm and smooth. On the other hand, avoid specimens with bruised or impure skin.
The lotus as a medicinal plant: is the plant healthy?
In Asia not only the lotus root is used as a medicinal plant. In fact, the petals and seeds of the lotus plant are also said to have numerous health benefits. According to Thai alternative medicine, the lotus fruit should strengthen a weak heart. The root juice is also said to help with fever, intestinal problems, and anemia and even have an aphrodisiac effect. Unfortunately, none of these effects have been scientifically confirmed so far. But: With less than 100 kcal per 100 g, lotus root is a lean ingredient in every fresh dish – and of course a must for every authentic Asian cooking evening.
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