LOTUS ROOT 3 WAYS

Chefs Aliya Leekong and Adin Langille, Junoon

Lotus Purée Yields 1½ quarts

2 medium-size lotus roots, peeled and cut

into a medium dice 3¹ / cups heavy cream

³ 1½ teaspoons whole green cardamom,

toasted 2 tablespoons jaggery, ground 1 teaspoon kosher salt 1. In a saucepan, bring all ingredients up to a boil and lower to a simmer.

2. Simmer until lotus root is fork tender. 4. Strain the lotus root and spices out, reserving cream, and transfer them to a blender. 5. Purée in a blender, adding cream in increments as needed, to a smooth consistency.

Lotus Pickle Yields 1 quart

2¼ cups water ¼ cup mirin rice wine 2½ cups rice wine vinegar 1 cup jaggery, ground 1½ teaspoons whole tellicherry

peppercorns 2 teaspoons whole green cardamom 4 whole black cardamom pods 2 tablespoons dried hibiscus flower 2½ tablespoons whole coriander 2-3 lotus roots, peeled and sliced thin as

cross-sections on the mandoline 1. Bring water, mirin, vinegar, jaggery, spices and herbs up to a boil. 2. Add lotus root and lower to a simmer. Simmer for 5 minutes, turn off heat, and let steep for another 10 minutes. Cool completely.

Lotus Root Chips Makes 40-50 chips

2 to 3 lotus roots, peeled and sliced thin as

cross-sections on a mandoline Vegetable oil Kosher salt 1. In a heavy bottomed pot or dutch oven, heat 3 to 4 inches of oil to 360 degrees. 2. Add lotus root slices, working in small batches so as not to reduce the temperature of the oil. Fry until golden brown. 3. Remove from the oil and let drain on a paper towel-lined baking sheet. Season with salt while still hot. 4. To assemble, place a fried lotus root on the plate. Add a small amount of purée and place a pickled lotus slice on top. Top with another dot of puree and garnish with micro cilantro.