Lotus root

Lotus root

Lotus root is the edible rhizome of the lotus flower and has a striking shape with round “links” and holes in the cut surface. The outside is light brown, while the inside is white and crispy.

The taste is mild, slightly sweet and a bit nutty. Lotus root is often used in Asian cuisine and can be stir-fried, boiled, stewed or used in soups. It remains firm and crispy during cooking, making it popular in stir-fries and salads.