Lotus Root al Ajillo

These garlicky, golden, caramelized lotus root spears dusted in sweet paprika were inspired by a dish a friend made recently with lotus root and bell peppers. My al ajillo version takes it in a more Spanish direction, with garlic, olive oil, a finishing hit of sweet paprika, and a unique way of cutting the lotus root.

You usually see lotus root (a.k.a. renkon) sliced into rounds that show off the holes running through it, like a cross-section of some aquatic flower. Those thin rounds look gorgeous, but they're easy to overcook, and once you lose that crunch, you've lost what makes lotus root special. Cut it into spears with the grain, and the thicker pieces are more forgiving. They take on a unique texture that's somewhere between celery and water chestnuts. This also gives you the time to caramelize the exterior, while the inside stays dense and snappy.

I cut the bell peppers into similar spears so they cook alongside the lotus root and the two can mingle. That pairing is what makes this dish work. You get that substantial crunch of the lotus root against the sweet, melt-in-your-mouth tender bell peppers, with the olive oil and garlic tying everything together.

The garlic goes in at the start with the oil, salt, and pepper so the lotus root picks up seasoning as it cooks and the garlic doesn't burn. Getting good color on the lotus root means letting it sit in the pan undisturbed for short stretches, so resist the urge to stir-fry. Paprika scorches quickly and turns bitter, so wait till the very end. Just enough heat to wake it up.