Available at good oriental groceries, and really worth a go. Ultra simple to use, just carve up into pieces appropriate for the dish, no peeling required. The root is a series of jointed cylindrical tubes with internal walls (the plant grows in water). It is crisp, with a mildly nutty flavor, and is the one vegetable that doesn't soften when cooked. Great in stir-fries, rice pilafs, or any other dish with vegetable ingredients. The texture is magnificent, and the flavor fits with virtually anything other than breakfast cereal. Tonight I used some along with a couple of other vegetables and some spicy sausage in an egg scramble. If you like water chestnuts or bamboo shoots in oriental dishes, you'll adore lotus.
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