Green Beans & Burdock

Crispy, cronchity veggies.

Burdock root is nutty and earthy with a creeping, pleasant bitterness and a woody texture. It has a rich gastronomic history in several East Asian cuisines but is largely overlooked in American kitchens. In this recipe, the root is both blanched and fried, giving eaters a glimpse at the variety of textures and flavors achievable with this tasty root. Eat this at a picnic, chop it into a grain salad, or serve it with marinated tofu.

“nice.” - me, tasting this recipe

You’ll Need:

2 medium burdock roots
OR 2 small parsnips