Enchantment Learning & Living Blog

Welcome to Enchantment Learning & Living, inspirational blog about the simple pleasures, dreams, and fantasies that bring true magic to the everyday. 

Sautéed Burdock Root

Part of my year of radical self-care is returning to the joys of cooking.  I've been making it a priority to cook on the weeknights (granted, my meals must be simple!) and to reignite my passion for trying new recipes and ingredients.  I sift through recipe books.  I check my Pinterest boards for new culinary delights.  Most importantly, I've gone back to hunting for different local, in-season ingredients to play around with, making each trip to the co-op a culinary adventure.  I find I look forward to whatever I might cook up during the week or weekend simply because I've gone beyond the pure need to fuel myself and returned to the hedonism of feeding the five senses--and my soul.

Time in the kitchen at the end of the day helps me to nourish myself.  Light a few beeswax candles.  Put on some jazz records.  Pour a glass of wine.  And cook.  It's a terribly civilized way to end the day.  After giving out energy for the past eight hours, I get to tuck in, recharge, and pull back from the more extroverted demands of my work.

Better still: I get to indulge in the delights of kitchen conjuring--taking raw ingredients, herbs, and spices, and turning them into healing, nourishing meals.  Which brings me to my latest love: burdock root.  I found this knotty unsung healer in an unassuming pile at my local store this winter and haven't been able to stop eating it since.  I'd used it for a long time in teas because of its terrific healing properties.  Like dandelion leaves and roots, burdock is known for its detoxifying properties.  It is antibacterial, anti-inflammatory, and cleanses the lymphatic system like nothing else.  Bonus: I found that's it's all kinds of tasty!  

I gathered a large handful for my kitchen experiment, searched high and low for recipes, and finally settled on a nice, simple sautée.  Burdock tastes like a cross between artichokes and turnips--similar to sunchokes.  I toss them in lemon juice to prevent them from oxidizing and turning a dusty brown color.  They're still edible oxidized...just not as yummy looking.  I prefer to use ghee for this recipe, as it lends a rich, nutty flavor to the root, but feel free to use what you have.  You'll notice I haven't given specific amounts here--you make as much or as little as you want.  Sautéed burdock is great as a side dish or as a light main attraction over a bed of lettuce (pictured above). 

Ingredients:

burdock root

lemon juice

ghee, coconut, or olive oil

sea salt (optional)

Wash burdock root thoroughly and let dry.  Using a peeler, shave off darker outer layer--save scraps for compost.  Slice root into thin medallions (diagonally works best to get larger pieces). Toss pieces in lemon juice.  This prevents browning and also gives the root a bright flavor. Heat ghee or oil on skilled.  Keep heat to medium.  Pour burdock root (with lemon juice) into pan and let simmer until cooked, about 15-20 minutes.  Serve immediately.  Enjoy!

Enchantment Learning & Living is an inspirational collection of musings touching on life’s simple pleasures, everyday enchantments, and delectable recipes that will guarantee to stir the kitchen witch in you.  If you enjoyed what you just read and believe that true magic is the everyday, subscribe here.

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