I had some lotus root in the freezer that I had no idea how to prepare. As I thoroughly cleaned the fridge/freezer, I’ve decided to prepare it. I looked online on the best way to prepare the lotus root. With the frozen lotus root there are less options comparing to the fresh one, but I did love it roasted. The lotus root has a similar taste to potatoes, but is not starchy. It’s high in Vitamin C, B6, fibers and with not a lot of calories. It’s a healthy vegetable, as it also has a unique mix of minerals including high percentages of Manganese and Phosphorus. I will buy it again, as it’s so easy to prepare and it offers diversity in our diet.
For me, a pack of 300g of lotus root makes enough for 4 side dishes or 2 light mains in a 3-course meal. We had the second option and this is why I’ve added the salad with it.
Roasted Lotus Root. Ingredients:
– 300g lotus root
– lime powder
– sea salt
– soy sauce
– black pepper
– 4 spoons of oil
Ingredients for the salad:
– mixed salad leaves
– 2 tsp sesame oil
– white sesame seeds
– black sesame seeds
Leave the frozen lotus roots at room temperature for a couple of hours to get it slightly defrosted. Alternatively, leave it in the fridge overnight.
Preheat the oven at 160C or 140C fan. In a baking tray, pour 2 spoons of oil. Add the sea salt, pepper and lime powder and mix. Toss in the lotus roots and stir with a wooden spoon until all the pieces of vegetable are coated with the oil mixture. Bake for 15 minutes. Take the baking tray out of the oven, pour soy sauce and the rest of the oil and stir. Put the tray back in the oven and leave to cook for another 4-5 minutes.
Meanwhile, make the salad by washing and patting dry the salad leaves. Put them on the plate, drizzle the sesame oil and sprinkle the white and black sesame seeds.
Take the roasted lotus root out of the oven and put them on the plate. The dish is ready to be served.
Have you tried roasted lotus root before? Do you like lotus root? I would love to hear your thoughts.