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–+ servings
Quick Pickled Lotus Root – vegetarian recipe
Stav Kogan

Quick Pickled Lotus Root

This recipe for Quick Pickled Lotus Root is astonishingly simple and transforms the humble root into a vibrant, tangy, and crunchy condiment. The touch of beetroot gives it a stunning pink hue, making it a gorgeous addition to salads, grain bowls, or as a simple, elegant side dis
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 22 minutes
Servings: 4 serving
Calories: 108
Ingredients Method Nutrition

Ingredients
  

  • For the Pickled Lotus Root
  • 1 2-inch / 5-cm piece fresh lotus root
  • 1 cup (250 ml) Sushi Rice Dressing
  • 1 teaspoon (5 ml / 0.2 fl oz) grated beetroot (for color)
  • For the Spicy Variation
  • 1 serrano pepper, thinly sliced
  • ½ teaspoon grated fresh ginger root
  • 1 garlic clove, smashed
  • 1 green onion (scallion), thinly sliced
  • for Perfect Pickles
  • To clean a dirty lotus root, place the slices in a bowl of cool water and swish them around. Let them sit for a minute—the slices will float to the top, and any dirt will settle at the bottom.
  • For the best texture and even pickling, use a mandoline slicer to get paper-thin, uniform slices.
  • The ice water bath is the most crucial step for a crisp result. Don't skip it! Ensure the water is icy cold to completely halt the cooking process.
  • Always use a non-reactive bowl, such as glass or ceramic, for mixing. Acidic can react with metal bowls (like aluminum or copper) and impart a metallic taste.

Method
 

  1. Prepare the Lotus Root: Peel the lotus root and, using a sharp knife or mandoline, cut it into very thin, uniform slices.
  2. Blanch the Slices: Bring approximately 4 cups (960 ml) / 1 liter of water to a rolling boil in a medium pot.
  3. Add the lotus root slices and blanch for exactly 90 seconds.
  4. Shock in Ice Water: Immediately use a slotted spoon to transfer the blanched slices into a large bowl of ice water. This stops the cooking and ensures they remain crisp.
  5. Let them cool completely.
  6. Mix the Pickle: Drain the cooled lotus root slices thoroughly and pat them dry.
  7. Place them in a non-reactive bowl (glass or ceramic).
  8. Add the Sushi Rice Dressing and the grated beetroot.
  9. Toss gently to combine well.
  10. Marinate: Allow the mixture to stand at room temperature for at least 10 minutes for the flavors to develop and the color to infuse.
  11. Serve and Store: Serve the Pickled Lotus Root at room temperature or chilled.
  12. Refrigerate any leftovers in an airtight container for up to 5 days.
  13. For the Spicy Variation
  14. Follow steps 1-3 above to prepare and blanch the lotus root.
  15. In a non-reactive bowl, combine the drained lotus root slices with the Sushi Rice Dressing, sliced serrano pepper, grated ginger, smashed garlic clove, and sliced green onion. Omit the beetroot.
  16. Toss well and let stand at room temperature for 10 minutes before serving.

Nutrition

Calories: 108kcalCarbohydrates: 25.5gProtein: 0.6gFat: 0.1g

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