Anyone have any suggestions/recipes for frozen lotus root?

[mickeydownunder]

Ever since I saw Kirk on the Celebrity Masterchef ( a cooking tv show that was on here in Oz!) I have been looking for lotus root!

Well, today I found it frozen and could NOT help myself but buy it!!

I know it can been steamed etc...but I sense like cauliflower it does not have a lot of taste

I was wondering if someone here who has cooked it and or knows about it can 1) be specific on how I can cook it ie do I need to thaw it etc?

2) Can suggestions some unique was to use it ie specific recipes

3) Cannot have egg yolks, honey, sugar (but can sub Splenda)

Am really hoping there are some WOW recipes I can find and yes am googling! Thanks in advance for any replies!

Maybe an oven recipe?

WHOO HOO!

[Rinshinomori]

Haven't used frozen lotus roots, just the fresh kind. Normally the fresh kind is peeled and parboiled before using in recipes. Does your frozen bag have any instruction? Quick parboiling or anything like that? If not, it's probably already parboiled and ready for use.

To me lotus roots don't have much taste but has wonderful texture much like fresh water chestnuts (not the canned kind). It's crunchy especially if soaked in vinegar water first (but this makes it a bit crunchy hard) but good if you are looking for crunchy texture only. If you want less crunchy and more (gosh I don't know how to translate this in English - mochi mochi)....chewy, don't soak in vinegar water.

So it's used for texture and appearance. When cooked it keeps it's shape without breaking apart so it's visually appealing in dishes.

Here are some recipes I pulled up here:

http://www.food.com/recipe-finder/all?inclingre=18050

[Stella Mae]

As much as I love Japanese food, and rencon is one of my favorites, I don't know how to prepare it well and the Chinese version is often rather soft and sticky which I do not like. Now is my chance to ask for directions!

When I lived in Japan, I used to watch my neighbor cook. She'd slice fresh lotus root, then quickly fry the slices, then drop them into cold water so they'd get crunchy. I'm not sure that I remember this correctly.

But you're suggesting that the slices be soaked in vinegar water first, in order to get that crunchiness, and then fried?

I'll go to the Asian market to see if I can find this vegetable, here. Otherwise, I'm reduced to the canned version as I don't think I can find frozen. But I'd like some direction in how to make this wonderful Japanese side dish.

[Rinshinomori]

Right Stella. By soaking fresh lotus roots in vinegar water, it makes them crunchier. But not everyone like that texture and prefer softer more chewier version. In that case, don't soak in vinegar water.

[mickeydownunder]

Gday and thanks

There are no instructions on the bag

so would I defrost it then take the moisture out then soak it in vinegar?

Am still looking for some recipes that I can use it with....

thanks in advance

hopefully we can find something

WHOO HOO!

[Stella Mae]

Okay, if it's canned or frozen lotus root, do we thaw the frozen and rinse off the canned version, and then toss the slices into vinegar water?

Second question -- what is the proportion of vinegar to water? Also, is it white vinegar or rice wine vinegar?

[mickeydownunder]

thanks you for that

WHOO HOO!

[Celticevergreen]

What I have been able to find is that, like a potato, cut and peeled lotus roots will turn color when exposed to air. To keep the color pale white/tan, you soak them in water that has a little vinegar in it. Most recipes I have seen use 1/2 to 1 tsp of any kind of vinegar. You can continue to cook them for a few minutes in the vinegar water to make them crunchy or drain and add to new water. The longer you cook them in the new water, the more starchy and sticky/soft they become.

If you do not plan on cooking them, just soak them in the vinegar water for a short time and use like you would celery or carrot sticks. Add them to salads, etc. for extra crunch and visual appeal.

Lotus roots in cans can be used right away but most of them have been bleached so they retain their white color. Rinse well before use.

Frozen Lotus roots can be thawed slightly under cold water and then left to drain and thaw in the colander for a bit. When it is all thawed, do as you would fresh lotus roots.

[mickeydownunder]

Gday and big thanks for that!

KNOW my very overactive keen mind, will defrost then try and figure out a way to spice and maybe saute or bake in something

thanks again

WHOO HOO!

Always the experimentor! lol

[mickeydownunder]

Just as a follow up

will be trying this today

http://www.recipics.com/post/340951485/lotus-root-chips

and the local Asian store suggested

1 tbs garlic, 1 tbsp chinese vinegar (not apple or malt or white)

DRIED chillis

wok until done

guess it will hopefully be fun!

WHOO HOO!

[Leggy Peggy]

Sure hope they end up being worth it.

[mickeydownunder]

EVERYTHING is worth it when it comes to expaniding my food knowlege and understanding and cooking new foods and ingredients

WHOO HOO!

They will be like chips....will try the steam and shallow fry with salt and spices first

WHOO HOO!

[mickeydownunder]

WHOO HOO a success!
DH even liked them and he is not very adventurous re food

just did a Murray River pink salt and pepper (as DH does not like a lit of spicy things) thought use the KISS principle the first time

they DO taste like chips and are ALOT healthier too!

Next time will try oil spray and baking them too!

WHOO HOO!

Another thing made off the list

YEAH!

Hope you have a great day!

[Leggy Peggy]

They look fantastic.

[mickeydownunder]

quick to report.....NONE LEFT LOL LOL LOL!!!

WHOO HOO!