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 thinly and use in stir-fry or soup. Lotus root can be sliced thinly and fried slowly in oil to make delicious chips.
Lotus root is the edible rhizome attached to the lotus plant. Lotus root is crunchy with a mild and nutty flavor similar to salsify or chestnut. Cooked lotus root also retains its texture so care should be taken to cut lotus root thinner if more tenderness is desired.