Barbara Tropp’s Lemon-Pickled Lotus Root

Preparation info

  • Makes about One

    1 qt

    Jar
    • Difficulty

      Easy

Appears in

Roots

By Diane Morgan

Published 2012

  • About

In the late 1980s, I had the good fortune to take cooking classes from Barbara Tropp, a true scholar and master cooking teacher. She wrote two tomes on Chinese cooking and this recipe is adapted from her second cookbook, China Moon Cookbook. She loved to create seasoned nuts, pickles, and nibbles and served these snacks at her acclaimed San Francisco Chinese bistro, China Moon. She describes lotus root as “crunchy, sweet, and possessing the beautiful look of a wheel spoked with dewdr

Ingredients

Method