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Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Lotus Root Confit Stuffed with Sausage

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lotus root from the salt cellar st paul

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.

Stuffed lotus root confit with wild rice flour
Wild rice flour makes for a great crust.
Stuffed lotus root confit with wild rice flour
Press the confit down firmly on both sides to get a good crust.

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, galinsoga and violet greens

Lotus root confit stuffed with sausage, galinsoga and violet greens
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Lotus Root Confit Stuffed with Sausage 

Slow cooked lotus root stuffed with sauasage, and crusted with wild rice flour
Course: Appetizer, Breakfast
Keyword: Lotus root, Sausage, Wild Rice Flour

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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Previous Post: « Lotus Root Confit
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FORAGER | CHEF®
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Author: The Forager Chef’s Book of Flora
James Beard Award ‘22
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Alan Bergo
I liked the staff meal I made for Mondays shoot so I liked the staff meal I made for Mondays shoot so much we filmed it instead of the original dish I’d planned. 

Cooked natural wild rice (not the black shiny stuff) is great hot, cold, sweet or savory. It’s a perfect, filling lunch for a long day of berry picking. 

I make them with whatever I have on hand. Mushrooms will fade into the background a little here, so I use a bunch of them, along with lots of herbs and hickory nut oil + dill flowers. 

I’m eating the leftovers today back up in the barrens (hopefully) getting some more bluebs for another shoot this week w @wild.fed 

#wilwilwice #wildrice #chanterelles #campfood #castironcooking
Baby’s first homegrown mushrooms! Backyard wine Baby’s first homegrown mushrooms! Backyard wine caps on hardwood sawdust from my lumberjack buddy.

Next up blewits. Spawn from @northsporemushrooms

#winecaps #strophariaaeruginosa #allthemushroomtags
It’s wild cherry season. I’ll be picking from It’s wild cherry season. I’ll be picking from my favorite spot tomorrow a.m. and have room for a couple helpers. It’s at an event on a farm just south of St. Cloud. 

If you’re interested send me a message and I’ll raffle off the spots. Plenty of cherries to go around. I’ll be leading a short plant walk around the farm too. 

#chokecherries #foraging #prunusvirginiana #summervibes
Special thanks to the beach in Ashland for hooking Special thanks to the beach in Ashland for hooking it up with on-site garnishes. Beach pea flowers taste strong and leguminous, similar to vetch, or like a rich tasting pea shoot. 

#lathyrusjaponicus #beachpeas #peaflower #foraging #northshore #bts
Great, long day of filming in near the south shore Great, long day of filming in near the south shore of Lake Superior yesterday. 

Blueberries were sparse, and some kind of blight seems to be affecting the serviceberries. Chanterelles weren’t as good as 2020, but they were there. 

Quick dip in the Lake Superior after we broke set was a bonus. 

W/ @barebonesliving  @misterberndt @jesseroesler

#barebonesliving #foraging #lakesuperiorrocks #serviceberries #chanterelles #bts
Green ramp seed make a great lactoferment. Just pu Green ramp seed make a great lactoferment. Just put the green seeds in brine in a jar, leave for 2 weeks. 

After they’re sour they can be water bath processed, although I’ve stored them at room temp without an issue too. 

Finished product is great minced or puréed into places where you’d like garlic, capers, or both. 

Makes a great tzatziki with a little crumbled, dried bee balm. 

#tzatziki #ramps #rampseeds #foraging #fermentation
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