Lotus Root

It is not so much a root as the name suggests, but more like an underwater stem of the Lotus flower. It can be consumed in a variety of ways, raw, candied, pickled or cooked. The multitude of long hollow tubes which run the length of the stem shape its appearance and makes it an attractive addition to any dish, once cut diagonally. Used more abundantly in China and Japan than anywhere else, often stuffed and served as either a sweet or savoury dish.

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