Lotus Root (Renkon in Japanese) is actually the rhizome of the lotus plant. Its a popular vegetable throughout southern and eastern Asia, but its stil...
Lotus Root (Renkon in Japanese) is actually the rhizome of the lotus plant. Its a popular vegetable throughout southern and eastern Asia, but its still not that well known in the west. Peeled, thinly sliced and boiled for just two minutes is great in a salad, has a bit of a crunch. Fantastic fried in small batches and added to stir fries, or just add it to soups and stews where it will become starchy and sticky.
Lotus Root (Renkon in Japanese) is actually the rhizome of the lotus plant. Its a popular vegetable throughout southern and eastern Asia, but its still not that well known in the west. Peeled, thinly sliced and boiled for just two minutes is great in a salad, has a bit of a crunch. Fantastic fried in small batches and added to stir fries, or just add it to soups and stews where it will become starchy and sticky.
https://www.finefoodspecialist.co.uk/lotus-root-1kg-24-hour-lead-time?___store=default371Lotus Root, 2-3 Linkshttps://www.finefoodspecialist.co.uk/media/catalog/product/l/o/lotus_products.jpg16.9516.95GBPInStock/Larder & Greengrocer/Fruit & Veg/Specialist Vegetables/World Cuisines/World Cuisines/Japanese Ingredients/Larder & Greengrocer/Fruit & Veg/In Season114221225287112<p><span style="font-size: medium;">Lotus Root (Renkon in Japanese) is actually the rhizome of the lotus plant. Its a popular vegetable throughout southern and eastern Asia, but its still not that well known in the west. Peeled, thinly sliced and boiled for just two minutes is great in a salad, has a bit of a crunch. Fantastic fried in small batches and added to stir fries, or just add it to soups and stews where it will become starchy and sticky.</span></p> <p><span style="font-size: medium;">Lotus Root (Renkon in Japanese) is actually the rhizome of the lotus plant. Its a popular vegetable throughout southern and eastern Asia, but its still not that well known in the west. Peeled, thinly sliced and boiled for just two minutes is great in a salad, has a bit of a crunch. Fantastic fried in small batches and added to stir fries, or just add it to soups and stews where it will become starchy and sticky.</span></p>00https://www.finefoodspecialist.co.uk/media/catalog/product/5/3/530.Jpgadd-to-cart
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