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Lotus Root (Renkon in Japanese) is actually the rhizome of the lotus plant. Its a popular vegetable throughout southern and eastern Asia, but its stil...
Lotus Root (Renkon in Japanese) is actually the rhizome of the lotus plant. Its a popular vegetable throughout southern and eastern Asia, but its still not that well known in the west. Peeled, thinly sliced and boiled for just two minutes is great in a salad, has a bit of a crunch. Fantastic fried in small batches and added to stir fries, or just add it to soups and stews where it will become starchy and sticky.
Lotus Root (Renkon in Japanese) is actually the rhizome of the lotus plant. Its a popular vegetable throughout southern and eastern Asia, but its still not that well known in the west. Peeled, thinly sliced and boiled for just two minutes is great in a salad, has a bit of a crunch. Fantastic fried in small batches and added to stir fries, or just add it to soups and stews where it will become starchy and sticky.
https://www.finefoodspecialist.co.uk/lotus-root-1kg-24-hour-lead-time?___store=default371Lotus Root, 2-3 Linkshttps://www.finefoodspecialist.co.uk/media/catalog/product/l/o/lotus_products.jpg16.9516.95GBPInStock/Larder & Greengrocer/Fruit & Veg/Specialist Vegetables/World Cuisines/World Cuisines/Japanese Ingredients/Larder & Greengrocer/Fruit & Veg/In Season11422122528711212353287221<p><span style="font-size: medium;">Lotus Root (Renkon in Japanese) is actually the rhizome of the lotus plant. Its a popular vegetable throughout southern and eastern Asia, but its still not that well known in the west. Peeled, thinly sliced and boiled for just two minutes is great in a salad, has a bit of a crunch. Fantastic fried in small batches and added to stir fries, or just add it to soups and stews where it will become starchy and sticky.</span></p> <p><span style="font-size: medium;">Lotus Root (Renkon in Japanese) is actually the rhizome of the lotus plant. Its a popular vegetable throughout southern and eastern Asia, but its still not that well known in the west. Peeled, thinly sliced and boiled for just two minutes is great in a salad, has a bit of a crunch. Fantastic fried in small batches and added to stir fries, or just add it to soups and stews where it will become starchy and sticky.</span></p>00https://www.finefoodspecialist.co.uk/media/catalog/product/5/3/530.Jpgadd-to-cart
Lamb Cannon: A Premium New Zealand Delicacy!
Lamb cannon, sourced from the lush pastures of New Zealand, is a premium cut that combines exceptional flavour with a tender texture. Known for its delicate and lean profile, this meat consists of four succulent pieces of lamb loin, prized for their juic...
Introducing Raw Sturgeon Fillet!
Our raw Siberian sturgeon fillet (Acipenser baerii) offers a premium seafood experience, ideal for gourmets and culinary adventurers. Its skin, dark grey and free of horn plates, gives the sturgeon fillet a sleek and refined appearance. Its meat is light in colour w...
Rich and Festive Christmas Pudding Milk Chocolate (41% Cocoa)!
Indulge in the rich and festive flavours of Christmas with our Christmas pudding milk chocolate bar. Made from 41% Colombian cocoa, this chocolate combines high-quality ingredients with the warm and nostalgic taste of a classic holiday ...
Trio of Mini Panettone: Traditional, Pistachio and Dark Chocolate Flavours!
Experience a delightful assortment of classic Italian flavours with our trio of mini panettone. This Christmas dessert set includes three individually crafted mini panettones, each capturing the rich, airy texture and uniqu...
