Lotus Root

lotus root Lotus root is the rhizome of the flowering lotus. It is pale beige to ocher in color and smooth, with a beautiful lattice-like cross section with lacy openings. It is sold in Asian markets, sometimes with traces of mud still on it. It has a fresh taste like young Jerusalem artichokes and a crunchy texture even when cooked. It may be stuffed and deep-fried, or used in soups, whole or sliced. (See Mariko’s Lotus Root Sandwiches.)