The Alluring Lotus Root Reignite your Love of Vegetables with the Lovely Lotus Root Kaki Okumura
Dowdy whole, lovely sliced, the lotus root may be just what the doctor ordered to break you out of the winter food rut we all tend to feel this time of year. I’m not here to tout lotus root as a superfood vegetable capable of solving all of our health woes. But incorporating a variety of nutritious and tasty vegetables into our meals is an essential part of a healthy diet. If you’ve become jaded by the vegetables available to you, don’t find them exciting anymore, or simply don’t enjoy them, some exposure to less commonly-known vegetables in unique flavor profiles may just be what you need to ignite your love for plant-based whole foods again. Because while there is such a wide variety of vegetables in the world, our exposure has become very limited. So why don’t we try opening those doors again? Lotus root (or “renkon” in Japanese) is the bottom, edible part of the lotus plant. It’s crunchy, mild, and similar in flavor and texture to a raw potato. For centuries, lotus
62 |
root has been used in East Asian cuisines, particularly in Japanese and Chinese cultures. Lotus root is a versatile ingredient that can be used in several different ways. It can be deep-fried, stir-fried, braised, or steamed. It is also commonly used in traditional herbal medicines in dried and powdered form. Lotus root is full of important nutrients, minerals, and vitamins. It’s an excellent source of fiber, which is important to regulate our blood sugar, improve digestion, and manage our appetite. It is also a great source of vitamin C, a powerful antioxidant. Vitamin C is essential for maintaining a healthy immune system, keeping our blood vessels clean, producing collagen, and maintaining our organ and bone health. Lotus root also has a high iron and copper content, which is essential for red blood cell production and can be a great addition for people who may deal with iron deficiency anemia, a common source of headache and fatigue. (1)
