Tuesday, September 27, 2011

Appetizer: Boiled Lotus Root Gazpacho Salad

Sorry... another lotus root recipe! But it's the season!

source: http://www.homemade-chinese-soups.com/lotus-root.html

It worked out pretty well as a meal too

Boiled Lotus Root Gazpacho Salad:

(1) Prepare Lotus Root: Wash, peel, clean, and slice thin, about 2 mm thick. Boil enough water to boil the root in, add the pieces, and once it boils again boil for about 1 min or until the root is of desired hardness. Add dressing ingredients while it is warm, after straining. (3 tbsp olive oil, 1 tbsp white wine vinegar, 1/3 tsp salt, pepper to taste)

(2) Chop: cucumber (1), tomato (1), onion (1/4), and sashimi grade fish (tuna or salmon work well), and minced parsley (1-2 tsp), toss with 3 tbsp olive oil and salt and pepper. Serve mixture over the root salad.

Thank you Orenji Peeji (オレンジページ2011 10/2)

About Lotus Root

Lotus root is the root of the popular lotus flower and used in a manner of ways: soups, stews, salads, stir fries. The uses are infinite, comparable to potatoes. It is a nutritional superstar, rich in Vitamin B1, B6, as well as choline (which is great for brain function) as well as minerals manganese, magnesium, and potassium. In the store it looks like a dirty potato, nothing like it does when prepared. If you're feeling adventurous, visit your Asian grocer and give this delectable root a try.

They are grown in swampy areas. If the root is covered in dirt it is easy to tell whether it is fresh or not, because the mud will dry after its harvesting.

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