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Vegetables · Root vegetables

Lotus root (lotus stem)

Crunchy rhizome with a lacy pattern of holes when sliced; used in stir-fries, soups, curries and fritters.

Also called: lotus stem, nadru, kamal kakdi, bhein, renkon

3 recipes with it

What it is

Lotus root is the underwater stem (rhizome) of the lotus plant, sold as linked beige sausage-shaped segments. Slicing reveals a pretty wheel of air channels. It is crisp raw and stays crunchy when cooked briefly, becoming starchy with long cooking. In Kashmir and North India it is called nadru or kamal kakdi.

Nelumbo nucifera

How it’s used

  • Stir-fried or braised (Chinese, Japanese renkon)
  • Simmered in soups with pork
  • Kashmiri nadru yakhni and nadru monje fritters
  • Pickled
  • Fried into chips

Characteristics

Taste
Mild, slightly sweet and nutty.
Texture
Crunchy; starchy and slightly sticky when cooked long.
When cooked
Browns quickly once cut; keep slices in water with a little vinegar.
Sold as
fresh, frozen, canned
Cooking uses
Commonly cooked, Suitable for frying, Suitable for boiling

Storage

Refrigerated. Wrap and refrigerate; keep cut slices submerged in acidulated water and use within a few days.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Cook before eating; lotus root grows in mud and raw roots may carry parasites.

Nutrition per 100 g

Energy
74 kcal
Protein
2.6 g
Carbohydrate
17.23 g
Fat
0.1 g
Fibre
4.9 g
Sugars
— g

USDA FoodData Central: Lotus root, raw.

Related ingredients

Recipes with lotus root (lotus stem)

More root vegetables