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{"id":7092950499504,"title":"Lotus Root (Kg)","handle":"lotus-root-kg","description":"\u003cp\u003e\u003cstrong\u003eDescription \u0026amp; Taste\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLotus root has a brown\/beige skin with darker brown patches (the skin should be peeled before cooking).  Beneath the skin, Lotus root has an ivory-white flesh with multiple, symmetrical air pockets which extend the full length of the root.\u003c\/p\u003e\n\u003cp\u003eWhen raw, Lotus root has a bitter flavour so it should always be slightly blanched to remove the bitterness.  Once prepared, Lotus Root possesses a mild, fresh flavour with a crunchy texture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAvailability\/Seasonality \u0026amp; Country of Origin\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAvailable year round.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFacts \u0026amp; History\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLotus Root is a popular ingredient in south and east Asian recipes.  Lotus root is an underwater root or rhizome of the Lotus flower.  The root is made up of tubular sections linked together looking somewhat like sausage links.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage, Preparation \u0026amp; Application\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnce peeled, Lotus root will start to discolour but this can be prevented by immersing in slightly acidic water (either vinegar or lemon). 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Lotus root is a versatile ingredient best suited to steaming, frying, stir-frying or boiling.  It can be added to salads and even works well in soups and stews as it will become slightly starchier.  In India, Lotus root is boiled, mashed and used in vegetarian kofta.\u003c\/p\u003e\n\u003cp\u003eLotus root can be stored in the fridge for a couple of weeks or it can be frozen.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritional Information \u0026amp; Allergens\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eN\/A\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAccreditation \u0026amp; Specification\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eN\/A\u003c\/strong\u003e\u003c\/p\u003e"}

Lotus Root (Kg)

Product Description

Description & Taste

Lotus root has a brown/beige skin with darker brown patches (the skin should be peeled before cooking).  Beneath the skin, Lotus root has an ivory-white flesh with multiple, symmetrical air pockets which extend the full length of the root.

When raw, Lotus root has a bitter flavour so it should always be slightly blanched to remove the bitterness.  Once prepared, Lotus Root possesses a mild, fresh flavour with a crunchy texture.

Availability/Seasonality & Country of Origin

Available year round.

Facts & History

Lotus Root is a popular ingredient in south and east Asian recipes.  Lotus root is an underwater root or rhizome of the Lotus flower.  The root is made up of tubular sections linked together looking somewhat like sausage links.

Storage, Preparation & Application

Once peeled, Lotus root will start to discolour but this can be prevented by immersing in slightly acidic water (either vinegar or lemon). Lotus root is a versatile ingredient best suited to steaming, frying, stir-frying or boiling.  It can be added to salads and even works well in soups and stews as it will become slightly starchier.  In India, Lotus root is boiled, mashed and used in vegetarian kofta.

Lotus root can be stored in the fridge for a couple of weeks or it can be frozen.

Nutritional Information & Allergens

N/A

Accreditation & Specification

N/A

SKU: LOTUSK
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