Lotus root. The air channels beg to be stuffed.
Funky water tubers with their air-channels stuffed with sausage is my favorite go-to recipe with lotus root confit. The air channels are basically begging to be stuffed, and although you’ll need commercial, and not wild lotus root, unless you got some huge pond monster. It’s a great way to use these funky things, especially if you’re skeptical about anything that has the texture of a water chestnut, like I was when I was a kid. To sweeten the deal, you get impress your friends with your appreciation of an under-used vegetable, that, if you live in the Midwest, like me, is actually a part of the culinary terroir we don’t often think of.
The method is easy, stuff slices of the confit with a good nugget of sausage, press it into the air channels, and fry it. To add some interest and additional pond flavor, I crusted this batch with some wild rice flour-one of my favorite dredges. They’re a great twist on a breakfast plate en lieu of sausage. No measurements here as this is really simple, just make sure you cut the slices of lotus root thick enough so they can hold some sausage.
Lotus Root Confit Stuffed with Sausage
Ingredients
- Lotus root confit refer to recipe here
- Sausage pick a flavor
- Wild rice flour for dredging, (optional-you can skip it if you don't have any)
- Kosher salt and fresh ground black pepper to taste
Instructions
- Cut the lotus root confit into 1/2 inch or so slices. Pack a tablespoon or two of sausage into air channels as good as you can, then press down firmly into the wild rice flour.
- Brown the stuffed confit on both sides in a small amount of fat. Serve for breakfast or lunch, or as a small plate/appetizer.
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