Help needed- lotus root

[rickbern]

Wondering if someone can give me some advice…

I’m going to make Braised Lotus Root (Renkon Kinpira) for thanksgiving for 30. I’m wondering if it’s okay to saute the lotus root in peanut oil the day ahead and then just do the braising step on thanksgiving.

If I do pre sauté it, should I refrigerate it overnight?

Any help would be greatly appreciated!

@Ochazuke is this in your bailiwick?

 

[rickbern]

Just for posterity…

I made the whole dish ahead of time, sealed it up and reheated it the next day. It was delicious. Nice unusual root vegetable for an American thanksgiving.

 

[Shokupan]

These kinds of braised until glazed dishes are great even served cold or room temp. The texture kind of veers towards potato salad in the best way.