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.
