Normally I make very traditional Japanese renkon (lotus root) with soy sauce, sugar, and sesame oil, but I was making some eggplant fritters with some warm Middle Eastern spices and decided to experiment on a lotus-root side dish to match it. I absolutely loved it!
You'll need:
- one fresh chunk of lotus root
- tomato paste
- olive oil
- powdered cumin
- powdered coriander
- cayenne pepper
- paprika
- salt
Do this:
Wash, peel, slice, and soak your lotus root slices in water for a little while. You can do this earlier in the day and put it in the fridge in the water. Then drain.
In a frying pan, saute the slices in olive oil, then add some squirts of tomato paste and all the seasonings. Stir and cook till a little bit bubbly, and serve with your favorite Middle Eastern main dish.
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