Lotus Flower- From Root to Flower to Seed, It Feeds Our Senses

To me, eating lotus root, is akin to eating water chestnuts.  Either cooked or raw, they add a slight sweetness and abit of fresh, crunchy fibre to a dish.  If eaten cooked, lotus root must be sautéed or cooked not too long, or else you’ve lost that crunch. One wonders who took the gamble to…