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Lotus root (renkon)
Particularly delicious in winter, this
starchy
root of the lotus plant is rich in
vitamin
C and iron. Select plump, unblemished
roots
that are pinched off in sections somewhat
like sausage links. After cutting,
it should
be soaked in vinegared water to prevent
discoloration.
Lotus root is used in marinated salads
and
simmered and deep-fried dishes. |
