Lotus Root Stack A La Mexicana
- 🌸 1 large lotus root, peeled and thinly sliced
- 🍅 1 cup diced tomatoes
- 🧅 1/2 cup finely chopped red onion
- 🌶️ 1 jalapeño pepper, finely chopped (seeds removed for less heat)
- 🌿 1/4 cup chopped fresh cilantro
- 🍋 Juice of 1 lime
- 🧂 Salt and black pepper, to taste
- 🛢️ 2 tablespoons olive oil
- 🧀 1/2 cup crumbled queso fresco or feta cheese
- 🌿 Fresh cilantro leaves, for garnish
Experience a fusion of flavors with this Lotus Root Stack A La Mexicana. Crisp lotus root slices are layered with a vibrant mix of Mexican-inspired ingredients, creating a delightful appetizer or side dish.
Ingredients
🌸 1 large lotus root, peeled and thinly sliced
🍅 1 cup diced tomatoes
🧅 1/2 cup finely chopped red onion
🌶️ 1 jalapeño pepper, finely chopped (seeds removed for less heat)
🌿 1/4 cup chopped fresh cilantro
🍋 Juice of 1 lime
🧂 Salt and black pepper, to taste
🛢️ 2 tablespoons olive oil
🧀 1/2 cup crumbled queso fresco or feta cheese
🌿 Fresh cilantro leaves, for garnish
Equipment
• Mandoline or sharp knife
• Mixing bowls
• Skillet
• Paper towels
• Serving platter
Prep Time
20 minutes
Cook Time
10 minutes
Calories & Macros (per serving)
Note: Nutritional values are approximate and can vary based on specific ingredients and serving sizes.
• Calories: 150
• Protein: 4g
• Carbohydrates: 12g
• Fat: 10g
Instructions
1. Prepare the Lotus Root
o Peel the lotus root and slice it thinly using a mandoline or sharp knife.
o Place the slices in a bowl of cold water with a splash of vinegar to prevent discoloration.
o After soaking for 5 minutes, drain and pat dry with paper towels.
2. Cook the Lotus Root
o Heat 1 tablespoon of olive oil in a skillet over medium heat.
o Add the lotus root slices in a single layer and cook for 2-3 minutes on each side until golden brown and crisp.
o Remove from the skillet and place on paper towels to absorb excess oil.
o Season with a pinch of salt while still warm.
3. Prepare the Mexican-Inspired Topping
o In a mixing bowl, combine diced tomatoes, chopped red onion, jalapeño, and chopped cilantro.
o Add lime juice and the remaining 1 tablespoon of olive oil.
o Season with salt and black pepper to taste.
o Mix well to combine all ingredients.
4. Assemble the Lotus Root Stacks
o On a serving platter, place a lotus root slice as the base.
o Spoon a small amount of the tomato mixture onto the slice.
o Repeat the layers, stacking 2-3 slices per stack, ending with the tomato mixture on top.
5. Garnish and Serve
o Sprinkle crumbled queso fresco or feta cheese over each stack.
o Garnish with fresh cilantro leaves.
o Serve immediately as an appetizer or side dish.
Cooking and Serving Tips
• Variations: Add diced avocado or corn kernels to the tomato mixture for additional flavor and texture.
• Serving Suggestions: Pair with grilled meats or serve alongside tortilla chips.
• Storage: Best enjoyed fresh. If needed, store components separately in airtight containers in the refrigerator for up to 1 day.
Enjoy your Lotus Root Stack A La Mexicana! 🌸🍅🌿
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