A flavorful lotus root side dish. I am very impressed by Roxan's simple yet delicious recipes from her blog -Kitchen Meditation . I read how she simmered lotus root in one of her post and I got the inspiration to create something like hers - it was so simple... instead of using soy sauce and mirin I substituted them with red wine and balsamic vinegar to flavor the simmered lotus root. The red wine and balsamic vinegar infused into the soft texture of the lotus root giving it such ooomphs that I knew straight away that this fusion dish will be a keeper for sure. If you are a balsamic and red wine lover you will love this side dish...goes well with any roasts or you can eat it just plain.....it has a very unique and beautiful flavor ! Call me crazy if you like but I love experiencing with ingredients :p One thing is for sure, my Piggies and the Wild Boar has lots of patience with me and my cooking :ppp Am I blessed ???
I sprinkled bonito flakes as garnishing for these red wine infused lotus root slices ....it was simply delicious....a fusion of east and west :) Only a person like me will think of such blend of ingredients but I tell you unless you are a red wine and balsamic lover, you may not like this dish but I LOVE it so does my Piggy Jo ! You can hop over to Roxan's blog for the original recipe :)
the taste and flavor is unique and I would love to serve
this as a side dish for any roasts .....awesome !:)
those bonito flakes blends well with the red wine and balsamic infused simmered lotus root..great blend!
Simmered Lotus Root With Red Wine And Balsamic Vinegar
( Printable Recipes )
1 6-inch long piece of lotus root, sliced thin
2 pips of garlic- chopped
1 tbsp olive oil
Mix together red wine and balsamic in a bowl and let it rest for 15 minute
1.5 tbsp of red wine
1 tbsp of balsamic vinegar
1/4 tsp of castor sugar
1/4 cup of water
a pinch of salt
Soak the lotus root slices in water for 10 minutes, then drain and pat dry. In a saucepan heat the olive oil and lightly saute the chopped garlic. Add the lotus root. Cook, stirring and flipping constantly, until the lotus root is slightly cooked - be careful though as the pieces will start to break if you are not gentle. Add in the red wine and balsamic mixture and continue cooking until the liquid has evaporated. Remove from heat and top with some bonito flakes.
After this unique flavored lotus root....do hop over for a pre-Xmas
dessert at my dessert blog
Enjoy and have a great weekend baking and cooking for your family :))))
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