Welcoming 2024 with Fried and Braised Lotus Root and Carrot
![The simplest of root veggie dishes to reset the palate for a new year.](https://www.foodgal.com/wp-content/uploads/2023/12/fried-and-braised-lotus-root-and-carrot-724x1024.jpg)
After indulgent holiday prime rib, potatoes au gratin, and countless buttery pies, rich puddings, and lofty cakes, time to start the new year off on a lighter note, don’t you think?
If so, then “Fried and Braised Lotus Root and Carrot” fits the bill.
It is the simplest of Japanese side dishes with a whole lot of crunch and sweet caramelization.
It’s from the cookbook, “Gohan: Everyday Japanese Cooking” (Smith Street Books, 2022), of which I received a review copy.
![](https://www.foodgal.com/wp-content/uploads/2023/12/Gohan.jpg)
The books is by Emiko Davies, an Australian-Japanese food writer and photographer who now lives in Italy. This is her sixth cookbook, and the first one centered on Japanese cuisine.
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