by CMMiller » Tue May 15, 2012 2:47 am
...makes a suprisingly good addition to an Italian style vegetable dish. Tonight I had some baby artichokes, but not enough for a substantial side dish for a pasta dinner. So I augmented them with lotus root. I pared and halved the baby artichokes, peeled and sliced fairly thin (1/4") the lotus root, sauteed them in olive oil with fresh sage and oregano and onion, deglazed with a bit of white wine and water, covered them and cooked gently until just tender. Very tasty!
