Lotus root is the edible rhizome of the lotus plant. It is commonly used eaten as a cooked vegetable in Asian culture. Lotus root is crunchy with a mild and nutty flavor similar to salsify or chestnut. Unlike most other vegetables, lotus root retains its texture when cooked so it is important to cut it into the proper size before cooking.
Uses: Lotus root should be peeled before use as the skin can be tough. The peeled rhizome easily browns (similar to potato) and can be soaked in acidulated water to preserve the white color. Slice lotus root thinly and use in stir-frys, soups, or fried to make chips.