Burdock root, also known as gobo, is popular in Asian dishes. It works very well in stir fries, braises, and soups. It can also be peeled, sliced and eaten raw out of hand or on a salad. It resembles a radish with a slight artichoke flavor when eaten this way. It oxidizes very quickly, though, so it’s good to put the raw slices in a bowl of lemon water to prevent browning.

Step 1
Wash the roots really well to get all the dirt and grit off, just like you would with a potato. Leave the burdock unpeeled, then slice the roots into rounds.

Step 2
Put your burdock root rounds into a bowl and toss with a little olive oil, salt and pepper (just enough to coat).

Step 3
Spread out the roots onto a sheet and roast in a preheated 400°F oven for about 15 minutes, or until golden on one side, then flip. Return to the oven for another 10 minutes or so.

Step 4
Simply roasted like this they are amazing, with a nutty flavor and a slight bit of chew to them. Add some extra flair with soy sauce and sesame seeds!

Notes

“Burdock root is a powerhouse when it comes to the nutrition profile. According to USDA it provides energy, carbohydrate, protein, and fiber. Amongst minerals, it contains calcium, potassium, magnesium, phosphorus, and selenium. It is a good source of vitamins that include vitamin C, B vitamins, choline, vitamin E and vitamin K.”

Thanks so much to Jeni Jarrard from Crystal Organic Farm for this recipe and these tips!

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