Garlic, Anchovy & Lotus Root

Name: Garlic, Anchovy & Lotus Root
Yield: 2 servings
Cuisine: British
Ingredients: 200 g Frozen Lotus Root *thawed, cut in half if large; 1 tablespoon Olive Oil *plus extra; 1 clove Garlic *finely chopped; 3-4 fillets Anchovy *finely chopped; Salt & Black Pepper; Finely chopped Parsley

Hiroko Liston @hirokoliston

Melbourne, Australia

Lotus Root might be an unfamiliar vegetable for you. It’s hard to find fresh Lotus Root, but Frozen Lotus Root Slices are available from many Asian grocery stores. Lotus Root is a popular vegetable in Japan, and it can be seasoned in a variety of flavours. Today I seasoned with my favourite combination, Garlic and Anchovy.

Hiroko Liston @hirokoliston

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Ingredients

2 servings

200 gFrozen Lotus Root *thawed, cut in half if large
1 tablespoonOlive Oil *plus extra
1 cloveGarlic *finely chopped
3-4fillets Anchovy *finely chopped
Salt & Black Pepper
Finely chopped Parsley

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Steps

1

Cut Lotus Root Slices in half if large, and pat dry with paper towel if wet.
2

Heat Olive Oil in a frying pan over medium high heat, cook Lotus Root until both sides are nicely browned.
3

Add extra Olive Oil and Garlic, and stir for a few minutes. Remove from the heat, add Anchovy and stir, then season with Salt & Black Pepper. *Note: You might need no Salt as Anchovy is quite salty.
4

Sprinkle with Parsley and serve.