Burdock Stew

BURDOCK IN ITS FIRST YEAR

From the Vitality Food Feature ‘The Culinary Adventure of Wild Autumn Harvests‘.

Ingredients

  • 1 Tbsp coconut oil
  • 1-½ cups sliced onions
  • 2 (local) garlic cloves minced
  • 1 cup burdock root chopped fine
  • 1 cup carrot cut into 1” pieces
  • 1 cup celery cut into 1” pieces
  • 4 cups mushrooms
  • 3 medium unpeeled sweet potatoes cut into 1” chunks
  • 3 fresh tomatoes chopped finely
  • 2 cups cooked lima beans
  • 1 8oz can of tomato sauce
  • 1 tsp each: thyme, salt, pepper, and turmeric
  • 1 bay leaf
  • 3 Tbsp flour
  • ¼ cup water
  • ¼ cup red wine

1) Heat coconut oil in a large saucepan over medium heat; then add onions, garlic, burdock, carrots, celery, and mushrooms.

2) Cook and stir frequently for ten minutes. Add a little more coconut oil if needed.

3) Add remaining ingredients except the flour, ¼ cup water and the wine.

4) Cover and reduce heat to low. Simmer one half hour or until the vegetables are tender. Stir occasionally as they are cooking.

5) In a small bowl slowly stir flour into ¼ cup water until smooth.

6) Add to the stew with the wine; cook and stir 5 minutes. Then serve.

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