Lotus root

Lotus root is firm and fibrous, so always cook it until a fork slides through easily. Peel off the tough skin, then steam, boil, or braise the slices until very soft. Mash the soft cooked flesh, or blend it into a smooth purée. Raw lotus root stays hard and crunchy, so it is not suited to this stage.

Serve as a smooth mash or purée, or as a soft-cooked finger-length piece big enough to grip with a little sticking out of the fist. Trim away any stringy fibres.

Keep cooking lotus root until it is fork-soft. As the pincer grasp develops, offer small soft pieces of the cooked root. Each piece should mash easily between two fingers, and you can still mash or finely chop it if that is easier to manage. Skip raw lotus root, which stays too hard.

Small soft pieces, about ½ inch, of the fork-soft cooked root, or a mash. Remove any tough fibres.

Lotus root can join family meals once it is well cooked and tender. Steam, boil, or braise it until soft, then serve in small bite-size pieces. It stays firmer than many vegetables even when cooked, so keep checking that each piece gives way easily and trim away stringy fibres.

Bite-size soft pieces, about ½ inch, of well-cooked root. Keep them small and supervise.