Lotus root. Particularly delicious in winter, this starchy root of the lotus plant is rich in vitamin C and iron. Select plump, unblemished roots that are pinched off in sections somewhat like sausage links. After cutting, it should be soaked in vinegared water to prevent discolouration. Lotus root is used in marinated salads and simmered and deep-fried dishes. When sliced a beautiful symmetrical pattern is revealed.
