Braised Lotus Root and Chestnuts recipe - ingredients, nutrition and when to eat it
Lotus root and chestnuts gently braised in a soy sauce seasoning make a lovely side dish.
Lotus root and chestnuts gently braised in a soy sauce seasoning make a lovely side dish. The lotus root stays crisp, while the chestnuts are soft and fluffy, with a sweet and savory flavor. It’s a great addition to an autumn meal, and handy to have ready in the fridge.
Vegetables · 35 minutes to cook
Nutrition (per 279g serving): 226.8 kcal · protein 4.3g · carbohydrate 44.6g · fat 3.6g · sodium 1221.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: After slicing the lotus root, soak it briefly in vinegar water and rinse to help keep it from discoloring.
Tips: Add the chestnuts toward the end and stir gently so they don’t break apart easily.
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Ingredients (1 serving)
- Lotus root — 100 g
- Chestnuts — 3 pc
- Soy sauce — 1 Tbsp
- Oligosaccharide syrup — 1 Tbsp
- Cooking oil — 0.5 tsp
- Water — 100 ml
- Toasted sesame seeds — 0.5 tsp