Lotus Root and Mushroom Salad, Lotus Root

20241217 #breakfastdiary 1261, -6°C/mostly cloudy, 20min/exercise(M) Root vegetables like sweet potato and carrot have a lot of nutrients in the skin, so it's best to eat them unpeeled whenever possible. Lotus root is the same — eating it with the skin on gives you plenty of polyphenols and vitamin C. Plus, when you lightly pan-sear lotus root, the crunchy texture is just fantastic. You can buy herbs like thyme, dill, or mint online for around 1,000-2,000 won, and a little sprinkled on a salad or roast bumps up the flavor by like 28,000 percent, and makes the dish look way more put-together. #lotusrootandmushroomsalad with double the flavor thanks to thyme

Lotus root, shiitake mushrooms, as much as you like (dressing) 1t salt, 2t soy sauce, 2t white wine vinegar, 2T olive oil, 1t whole grain mustard 👉Like this 1. Rinse the lotus root under running water and cut into half-moon shapes. 2. Dust off the shiitake mushrooms, cut off the stems, and slice the caps into long strips. 3. Heat a pan with oil, sauté the lotus root, lower to a simmer, add the mushrooms, toss toss, close the lid and leave it be for a moment. 4. Plate the lotus root and mushrooms, drizzle the dressing on top, then sprinkle minced thyme. Inspired by @hakkousyokudaigaku #breakfast #recipe #miraclemorning #lotusroot

Inspired by @hakkousyokudaigaku