Lotus root with asparagus and peppers


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Bring a large pan of salted water to the boil and blanch the asparagus for 3 minutes, then drain and place into iced water
In the same pan of water, add the vinegar, sugar and half of the turmeric. Peel the lotus root and cut into rounds, placing them straight into the boiling water to prevent discolouration. Cook for 15-20 minutes until tender
  • 25g of distilled vinegar
  • 25g of caster sugar
  • 1 tsp turmeric
  • 800g of lotus root
While the lotus root cooks, place a heavy-bottomed pan over a medium heat and add a splash of oil. Cook the onion until soft and translucent, then add the tomatoes and cook for 4 minutes
  • vegetable oil, for cooking
  • 100g of onion, finely chopped
  • 100g of tomatoes, finely chopped
Add the chilli powder, coriander seeds, black pepper, the remaining turmeric and a pinch of salt and stir to combine
Drain the lotus root and add it to the sauce with the blanched asparagus and peppers. Cook for 2 minutes, stirring so all the vegetables are coated, then finish with the lemon juice and coriander. Serve hot
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