November is here; You can all start worrying about the upcoming holiday season now. If you’re a blogger, you’ve already made yourself sick wondering if you holiday posts will stand up to everyone else’s. It’s also the weekend where – if you live in an area which recognizes Daylight Savings Time – your clocks get set back an hour, and normal people use that hour to sleep. Not me! I use that hour to inadvertently wake up at what is now 4:30 am versus my normal 5:30 am. Should be a banner day.
I have lots to talk about this month with the November issue of Feast: once with the regular column, once with a feature article like the one I did earlier this year on black walnuts. I’m thrilled to say the least, and I plan to cover the feature in two parts this week. First, though, my weird ingredient column; this month, I discuss burdock root. Certainly some of you have seen or heard about it, or even use it regularly, as it is found in Asian cuisines more frequently than it sees its way into the standard North American cannon of root vegetables.
Not all that difficult to find (I’ve seen it in Whole Foods and a few other very standard grocery stores, albeit in small quantities), burdock root looks like thick tree limb. Not all that pretty, definitely not as showy as the bright rainbow of autumnal gourds we have kicking it right now, but just as flavorful; even more so, in my opinion. As always, I go through the ins and outs of the lovely (on the inside) burdock root in my column this month, so read away (and while you’re there, check out the beautiful photo of the humble root by Jennifer Silverberg: this month, she makes something which looks like a dead branch look dead sexy.)
What I like best about the root? Compatibility with other roots, as it imparts a unique flavor in the dish that you just can’t get anywhere else. It’s subtle, but makes a definite impact on your finished product that makes branching out this winter (branch it out…get it?) seem like a good thing to do.
I paired my burdock with parsnips: they are similar in shape (although parsnips taper where burdock retains thickness end-to-end), and slicing it into rounds to roast makes your baking sheet look satisfyingly like a side-view of stacked logs. Roasting them gets their sugars going and makes them all carmelized and delightful, and then you hit them with one of my new favorite winter glazes: the pomegranate-soy. Over parsnip and burdock, it’s perfection; add a little scallion and some toasted almonds and you have a new Thanksgiving (or anytime) side dish. Enjoy!
Find the recipe for my Roasted Parsnip + Burdock Root with Pomegranate Soy Glaze here, or on news stands in this month’s Feast Magazine. I’ll be back to talk about the feature I wrote this month as well, which is a whole lot of recipes and a little bit of love, all in once place.
11 Comments
Budock Root may look like a log to start out, but your glazed veggies look seriously delicious! I am excited to be back into roasted veggie season. You amaze me continually,Shannon, as you take one after another of these obscure (or not quite as obscure) edibles and turn them into something approachable and appealing! Its your natural talent that astounds me, really! Next trip to Whole Foods I will hunt down a log of burdock , in the meantime that glaze is going on tonight’s stir fry!
I have never given burdock a second thought and wonder if I have ever tasted it? I am fond of roasted root vegetables and will be searching my local Whole Foods for this unique ingredient. I can’t wait to hear what my family will say about the introduction to burdock!
I’ve never cooked with burdock root. And almost never see it in my usual grocery store. But I do get to Whole Foods from time to time, so I’ll have to look for it there. Fun recipe! Thanks.
Loved your articles in FEAST this month! They led me to your blog. Looking forward to reading more!
Hi Kayli! Thank you! It’s so nice to meet you; hope you enjoyed Feast this month (so much in there, right?) and I’ll be looking forward to hearing how you like future installments of the column. It’s so much fun to write, and i love it when I hear back from people who read it. Thanks again!
this looks lovely! while i’ve got myself some experience with parsnips, i have never in my life seen a ‘burdock root’… but now i must look for it! i actually saw something that LOOKED LIKE your description at the farmers market this last weekend… i wonder if it was one??? Now I have to go back next weekend and find out!
Okay, I think I might have seen burdock root as an ingredient in tea, but no where else. You found an ingredient I didn’t know of! I’m so excited! Plus it’s a rhubarb relative, which makes me want to love it even more. I’m ready to (ahem) branch out… (ha, love it!).
I’m also so excited for your feature article! You’re awesome!
When does roasting ever fail to transform something simple and unassuming into something incredible? Answer: never. I think I’ve eaten burdock root pickled in sushi before, but have never had it on it’s own. I do love me some parsnips, though, and that pomegranate soy glaze sounds right up my alley. I’ll definitely be keeping my eye out for some burdock root next time I’m at whole foods. (How many times have you been the driving force behind me trying something new? I’ve lost track. And the flavors have never disappointed!)
You are always teaching me about new ingredients that I’ve never heard of, and for that, I thank you. This recipe looks delicious, and that glaze–forget about it!
I have just discovered burdock a few months ago. Thanks for a new recipe to try with it.
Great to hear, Julie! Burdock is pretty fun to work with, and I hope you like the recipe!