Lotus root is the root of the Sacred Lotus, a special aquatic plant, native to Indonesia and India. The root consists of elongated, yellowish tubers with speckles, each about 15cm long and connected together like a large, stiff chain. The surprise comes when you cut it: a beautiful pattern of air chambers.
Peel with a peeler and cut into thin slices. If you don't process them acutely you better put them in some water with lemon juice or vinegar, they will discolor quickly. The slices can be boiled in water with a dash of vinegar for a few minutes, then rinsed cold to stop the cooking process and used in salads. Stew longer or fry in a single layer in a frying pan, through a batter and fry, make chips (see recipe below after the click), the possibilities are huge. It's mainly about the crunch and the nice pattern, the taste is a bit sweet but not very pronounced. Actually it's a friend of everyone, very suitable for children.
