BURDOCK IN ITS FIRST YEAR
From the Vitality Food Feature ‘The Culinary Adventure of Wild Autumn Harvests‘.
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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