Sliced Water Chestnuts
Cultivated in paddy fields, water chestnuts are a staple of Asian cuisine. They are generally used in sautés and salads. They are well-known for their crunch and fresh, distinctive flavour, and are surprisingly versatile: they can be enjoyed whole or minced, raw or cooked. Once cooked, water chestnuts take on a sweeter taste. When prepared properly, they keep two or three days in the fridge. Nutritionally speaking, water chestnuts contain significant amounts of potassium, riboflavin and magnesium.
Sliced Water Chestnuts
Cultivated in paddy fields, water chestnuts are a staple of Asian cuisine. They are generally used in sautés and salads. They are well-known for their crunch and fresh, distinctive flavour, and are surprisingly versatile: they can be enjoyed whole or minced, raw or cooked. Once cooked, water chestnuts take on a sweeter taste. When prepared properly, they keep two or three days in the fridge. Nutritionally speaking, water chestnuts contain significant amounts of potassium, riboflavin and magnesium.
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Description
Cultivated in paddy fields, water chestnuts are a staple of Asian cuisine. They are generally used in sautés and salads. They are well-known for their crunch and fresh, distinctive flavour, and are surprisingly versatile: they can be enjoyed whole or minced, raw or cooked. Once cooked, water chestnuts take on a sweeter taste. When prepared properly, they keep two or three days in the fridge. Nutritionally speaking, water chestnuts contain significant amounts of potassium, riboflavin and magnesium.
