One of my favorite Hot Pot ingredients is lotus root.
It soaks up all the yummy flavors and yet stays crunchy. We were thrilled the first time we found it at the Asian grocery store but were then disappointed when we discovered during dinner that it was crazy salty.
This time we wised up (thank you Husband) and soaked it in water prior to serving.
But now we have lots of it in the house...
Using the principle that all root veggies are fab when roasted, that's my plan of action. Lotus root are very similar to potatoes.
Step one: pat them dry.
Step two: coat with olive oil, salt and your favorite seasoning. I used Indochina Seasoning from Savory Spice Shop. LOVE that store.
Step three: bake in oven for 15 min at 400 degrees.
Step four: let cool on rack and then enjoy!
...now what do I do with tons of leftover bok choy and cabbage?
Those look delicious! I always associate lotus root with that dark gooey Chinese lotus dish and thought I didn't like it, but this could change my mind.
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