Baked Burdock Root RecipeOrigin: Britain Period: Traditional |
|
Burdock is a biennial plant and the root is best dug up during the autumn of their first year (you cannot mistake them because of the roots). The roots themselves can go down very deep so you will need a spade and they are easiest dug up in sandy soil. A single root will provide a substantial meal. Ingredients:
1 large burdock root (about 700g to 900g) 
Baked Burdock Root Preparation:Method:Wash the burdock root thoroughly then wrap in the leaves before wrapping in aluminium foil. Place in an oven pre-heated to 190°C and roast for about 70 to 90 minutes, or until very soft. Allow to cool slightly, remove from the foil and leaf wrapping, peel away the outer skin and serve. Burdock can also be baked directly in the coals of a barbecue. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Baked Burdock Root to your online bookmark site: 
|
|
More British recipes... More European recipes... More accompaniments to main courses... More recipes using Wild Foods... More Baking recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with vegetables as a primary ingredient Aliter porros III Morels à la Mornay Flan Demi-glace Rengossalata Pumpkin Soup Cream of Carrot Soup Aliter holus molle Date Chutney Burakovyi Kvas Beetroot Soup Chytni Betys Violet and Mint Salad Chimichurri Kolokithopita Soupe à l'oignon à la dulse Common Hogweed à la Polonaise Eggs Flamenco Batingan bi Jibn Tsvikly Piperies Kokines Toursi Bat Wing Soup Bermuda Onion and Potato Salad Moldovan Tomato, Cucumber and Pepper Salad Hot Artichoke Dip Buttered Silverweed Roots Iced Tamarillo and Basil Soup Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
