Braised Burdock Root

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


  • 1 cup burdock root (fresh is preferred but dried can be used also)
  • 1/2 cup carrots
  • 1 Tbsp soy sauce
  • 1 Tbsp sugar or honey
  • 2 Tbsp dry sherry
  • 1 Tbsp saké
  • 1 tsp sesame seeds
  • 1 Tbsp coconut oil

1) Julienne the burdock root into very thin strips.

2) Soak in water for 30 minutes and drain well. If you are using dried burdock root, soak it first, then slice as thin as you can and soak for another 15 minutes.

3) While the burdock is soaking, julienne the carrot into the same size as the burdock.

4) Put coconut oil into a frying pan and put it on high heat. Add burdock sticks and fry for a couple minutes.

5) Add carrot sticks and fry for one to two minutes, constantly stirring the vegetables.

6) Add remaining ingredients into the pan and stir well.

7) Remove from heat and serve plain or over a bed of noodles or rice.

Karen Stephenson is an author, writer, public speaker, and expert wild food educator. She is a chartered herbalist and is a certified Acute Canine Herbalist. Karen has lectured for schools, a multitude of community groups, and is a sought after speaker for many notable events including the International Herbal Association and online events hosted by Lakehead University. She has been interviewed on national radio, has been written about in a variety of media and has appeared on television. Karen's website is:

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