RE: Lotus Roots (aka Lily Roots)

[Guest guest]

Dear Donna,

 

Please tell me how you use Lotus Roots <smile>

I have a tin of Lotus Roots in my cupboard now.

I make soup with them adding peanuts( with the skin on).

After a while of boiling, the soup becomes reddish in color, nice :-)

I add seasoning(salt and pepper only) and serve it with chopped Spring

Onions or Chopped Corriander.

That's about all I know about using Lotus Roots.

But you appear to have more ideas, please share them here.

 

 

TIA, (By the way, TIA is short for " Thanks In Advance " ), last time someone

reply to my post and called me Tia <smile>

Wee

 

 

 

 

On Behalf Of Donnalilacflower

Friday, April 28, 2006 9:41 PM

 

Re: Chayote

 

 

Heidi girl, I have no idea where you live. My word, it sounds very far away

from LA.

You can ask anything and we will help, you are never a bother. That's how

we learn. I love to shop in the produce section of the Asian market, I'm

always asking. Have you had lotus root, also called lily root. I have a

picture of it in the food photo folder. Now that is very good. If you find

the root I will help you with the preparation.

Yes, I have had taro and I do like it, some people think it's a little

bland. The yucca is good boiled and mashed with potatoes, have you tried

that. Kind of hard to peel though.

What else do you want to know about, just ask. Any other odd looking

veggie you have seen.

You go on a veggie picture mission on the Internet and find an intriguing

veggie if I don't tell you how to prepare it someone in here more than

likely will.

Smiles, Donna

 

 

Heidi Cusworth <hcusworth wrote:

Donna,

 

Thanks for introducing me to this new veggie! I live on Whidbey Island in

the Puget Sound and I have to say the grocery stores try to bring in

interesting stuff, but the selection is rather limited. I will definatly

keep an eye out for Chayote next time I'm on the mainland. I really like

trying new veggies. Have you used a Tarro root? Is it similar to the Yucca

root? It looks differant but I thought maybe it was cooked similar? I hope

I'm not bothering you with questions, but it's fun to hear about new

options. thanks agian!

 

cheers,

Heidi