While I was on a short vacation in Portland, Maine, I found these awesome woody roots called Burdock Roots in a farmer's market there. I've always wanted to try these but never found them in grocery stores here in NYC or probably I have never looked for them seriously. Today, I woke up with a desire to try creating something with these roots. After peeling and slicing, I tasted the raw roots. They were a bit like parsnips and am pretty sure you can have them raw. But, for my first try, I figured I'd make a stir fry. I decided to mix in some carrot, ginger, onion and sage. I am totally impressed with the outcome.
Burdock Roots have found their place both in English and alternate medical fields. Like parsley, these roots have blood purifying properties in addition to their antioxidant, disease preventing, and health promoting properties. Burdock is a very good source of many non-starch polysaccharides that have a mild laxative effect. In addition, a polysaccharide called inulin acts as a prebiotic that helps reduce blood sugar level, weight and cholesterol in the blood. It is rich in the electrolyte potassium and low in sodium. It has some valuable minerals such as iron, manganese, magnesium and small amounts of zinc, calcium, selenium, and phosphorus. This root contains small quantities of many vital vitamins including folic acid, riboflavin, pyridoxine, niacin, vitamin-E, and vitamin-C that are essential for optimum health. Both vitamin C and E are powerful natural antioxidants that help body starve infections, cancerous tumors and help in fighting certain neurological disorders including Multiple Sclerosis.
Ingredients:
Burdock Roots - 3
Large Carrot - 1
Sweet Onion - 1
Ginger Root - 1 inch piece or more if you like
Chopped Sage - 1 tsp
Paprika - a big pinch
Himalayan Salt or Celtic Sea Salt to taste
Extra Virgin Olive Oil - 2 tbsp
Water - enough to soak peeled burdock roots
Preparation:
- Peel and grate ginger. Make sure you get about 2 tbsp of grated ginger approximately.
- Add water in a bowl. Mix in salt and a tablespoon of grated ginger and set aside.
- Peel burdock roots and make julienne cuts. Soak them in the water, salt and ginger mixture prepared in step 2.
- Slice the carrots into julienne cuts as well.
- Quarter onions and cut them into 1/4th moon slices and set aside.
- Heat up a tablespoon of oil in a steel pan and let the heat be at medium.
- Just when the oil is warm enough, add onions and a pinch of salt. Saute them for 2 minutes. Remove the sauteed onions and set aside.
- In the same steel wok, add the other tablespoon of oil and allow it it warm up a bit.
- Then, add the julienned burdock roots. Saute for about 5-7 minutes.
- Next, add julienned carrots and stir for about 2 minutes. Mix in salt and paprika and stir for another minute or two.
- Add in the sauteed onions from step 7 and mix well.
- Finally, transfer the contents into a serving bowl and garnish with sage and the other tablespoon of grated ginger.
Ways to enjoy:
You can enjoy this as a side dish. Or you could make a sandwich or a wrap using this stir fry.
