Braised Lotus Root

Braised Lotus Root is a crunchy and slightly sweet appetizer that offers a delightful contrast of textures and flavors. This Paleo dish is infused with aromatic spices, making it a perfect start to any meal.

Ingredients

• Lotus root - 300 grams, peeled and sliced into 1 cm rounds
• Coconut aminos - 2 tablespoons
• Sesame oil - 1 tablespoon
• Ginger - 1 teaspoon, freshly grated
• Garlic - 1 clove, minced
• Rice vinegar - 1 tablespoon
• Chili flakes - 1/2 teaspoon (optional)
• Water - 200 milliliters
• Green onions - 2, chopped (for garnish)

Steps

1. Begin by preparing the lotus root. Peel and slice the lotus root into 1 cm rounds and rinse under cold water to remove excess starch.
2. In a medium skillet, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
3. Add the sliced lotus root to the skillet, tossing to coat with the garlic and ginger mixture.
4. Pour in the coconut aminos, rice vinegar, and water. Stir in the chili flakes if using.
5. Bring the mixture to a gentle simmer, then cover the skillet and reduce the heat to low. Let it braise for 15-20 minutes, or until the lotus root is tender but still retains a slight crunch.
6. Remove the lid and increase the heat to medium-high, cooking for an additional 5 minutes until the liquid reduces slightly and thickens.
7. Serve the braised lotus root hot, garnished with chopped green onions.

Nutrition

• Calories: 120
• Protein: 3 g
• Carbs: 25 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber which aids digestion.
• Contains antioxidants that may help reduce inflammation.

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