A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Marinated Lotus Root
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Lotus root is gorgeous, if you've never cooked it (or heard of it) before. A light marinade gives the lotus root a delicate balance of flavors to go along with its picture-perfect appearance.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1 pound fresh lotus root
1 tablespoon soy sauce
1 tablespoon white vinegar
2 teaspoons sugar
1/4 teaspoon salt
1 teaspoon sesame oil
directions
Peel lotus root, discard both ends, and cut in 1/8-inch-thick slices. Place in cold water to prevent discoloring, but drain before cooking.
Bring a pan of water to boiling. Add lotus root and cook for 3 minutes. Lotus root should be crisp-tender. Drain, rinse with cold water, and drain again.
In a plastic bag, mix the soy, vinegar, sugar, salt, and sesame oil. Place drained lotus root in the bag and seal. Refrigerate, turning bag occasionally to distribute marinade, for at least 1 hour or as long as 8 hours.
To serve, arrange lotus root on a serving plate and pour over any remaining marinade.
added by
JessicaRabbit
nutrition data
44 calories, 1 grams fat, 9 grams carbohydrates, 1 grams protein per serving. This recipe is low in fat.
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reviews & comments
March 20, 2013
This recipe is gorgeous and delicious. I've made it very spring for the past 3 years and the only way I've tweaked it was to double it and add some chili sesame oil in addition to the regular sesame. This year I may add cucumber as well. Love it!
March 30, 2010
This recipe is easy, delicious and truly beautiful. The only thing I wish I had done differently is double the recipe. Perfect for warm spring days and I can see it being a hit on an appetizer plate in the summer too!