3. Lotus
Long a staple in Chinese cuisine, lotus root is now moving into more applications—as are other parts of the plant, including the seeds, stem and flowers. The Asian vegetable is traditionally fried, but it also adapts well to boiling, braising and steaming. Lotus root is rich in nutrients and boasts a wide range of health benefits, such as improving digestion, regulating blood pressure, aiding blood circulation, boosting immunities and relieving stress.
While not exactly touting these benefits, chefs are finding inventive ways to incorporate lotus on the menu—most often in Asian-inspired dishes. At Afuri Ramen + Izakaya in Portland, Ore., yuzu-marinated salmon is prepared with miso, pickled root vegetables and fried lotus root. Soul Tavern in Miami Beach, Fla., a plant-based gastropub, menus vegan sushi rolls filled with lotus root, spinach, daikon, cucumber, dried calabash, bamboo shoots, shiso and truffled tofu aioli. Others are using lotus petals as a garnish.