The root of lotus flower is pleasantly sweet and has a crunchy texture.
Low in calories and an excellent source of fibre, they have long been enjoyed in Asia for its versatility.
Cook in soup or stew, deep fry or stir-fry. You can braise it in Korean style too!
– Source of Folic Acid.
– Washed, Blanched, Ready to Cook.
Serving Suggestions: Cold Dish, Stir Fry