In this latest issue of Clean Eating Magazine, I found a one page feature on Lotus Root. I had never had it before, and frankly, I wasn’t even aware it was edible. So this article really caught my attention.
Where to find: The best place to find Lotus Root is at your local Asian market. Regular stores don’t seem to carry it very often, if at all. Plus, I love shopping in Asian markets. It’s an adventure every time I go. Am I the only one who loves the dishes in these stores?
The story: So I honestly didn’t even know what I was looking for when I walked into the store. I had never seen Lotus Root before. There was a defenseless customer standing in the produce section, and as luck would have it, she was searching for Lotus Root as well. So I got to pick her brain a bit on how to choose the best one. Want to know the trick?
How to choose: Just pick one. You can’t tell from the outside what it’s really like on the inside. The main thing is that it’s firm with no soft spots.
(Ends cut off)
How to prepare for cooking: To prepare it, simply shave it with a potato peeler the same as you would a carrot or potato (at least, that’s how I did it. For all I know, you can eat the skin. But honestly, don’t trust my word here. I have no idea. Peeling it just seemed like the thing to do. So I did.)
(Peeled)
Once you’ve gotten this far, slice it.
Look Mom! They're stackable!
How to slice: Keep em’ thin, but not too thin. (That really doesn’t help much, does it.) Somewhere between 1/4 and 1/8 of an inch (There. That’s better).
Go ahead. Stack em’. It’s fun.
A little more prep: Once you’ve done all of this, soak them in a little lemon water so they don’t turn a yucky gray color on you, and then steam them. The magazine said to steam for 6 minutes. So that’s what I did.
Then, you lay them out in a single layer on a parchment lined cookie sheet. Using an oil sprayer, spray both sides. Sprinkle with a little salt and even garlic if you’re feeling creative, and bake for 10 minutes on each side.
How to serve: These are best served right out of the oven. They cool fast.
What they taste like: They are a cross between a french fry and a potato chip. The flavor is remarkably like a french fry. The texture is also like a fry, but shaped like a beautiful potato chip. It’s the best of both worlds! How’s THAT for a craving buster???
How to store: Keep the raw root in the fridge. Once cooked however, they don’t store well. I mean, they store just fine in a zip lock bag. But the longer you keep them, the chewier they seem to get. I don’t mind the chew factor, but if you do, eat em’ while they’re hot!
Eat and Enjoy!
Munchkin Helpers:
If you have little ones, here’s how they can help (With close supervision, of course).
Let older kids slice, while younger kids can spray and sprinkle.
Nutritional Content
1 serving = 1/2 cup
Calories: 79
Total Fat: 5 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 0 gm
Sodium: 169 mg (Not including added salt)
Carbohydrates: 10 gm
Dietary fiber: 2 gm
Sugars: 0 gm
Protein: 1 gm
Estimated Glycemic Load: 3
Nutritional Information estimated at Nutritiondata.com. Data may not be accurate.
Caution: Any time a child is in the kitchen, they will require close supervision. Munchkin Helpers suggestions should be applied with common sense to your own child, taking their own capabilities into account. Do not assume that because it says here that your child can do something, that they can, in fact do it. Please use common sense when in the kitchen with your child(ren).
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