Sunday, March 20, 2011
Roasted Lotus Root
I found mine at the Chinese Superstore (T&T) in Ottawa. I think it was about $2.50 for two decent sized pieces.
I found a recipe for it in Alicia Silverstone's The Kind Diet. Her recipe called for leeks and sunchokes, but I couldn't find any sunchokes, so I just used the lotus root.
I sliced my lotus root into fairly thin slices. Then I pressed 3 garlic cloves with some olive oil and tossed the lotus root with the oil. I spread the oiled sliced on a cookie sheet and put it into a preheated oven at 375 degrees F. After 12 minutes I sprinkled the root slices with a mixture of 1 tsp. soy sauce and 1 Tbsp. maple syrup and flipped them over. I then put them back in the oven for another 10 minutes.
I decided to serve them with a simple stir fry with cabbage, broccoli, carrot, asparagus, celery, oyster mushrooms, onions, peppers and cashews. I used a vegetarian fish sauce and soy sauce with garlic, ginger and lime juice to season the stir fry and served it up on a bed of brown rice.