Strictly Roots

Shiitake, burdock root, spinach, buckwheat…this recipe reminds me to dig deep.
Worlds colliding, crumbling and recreating, the humble burdock root offers potent purity to threadbare hearts, bursting at the seams.

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Ted asked me specifically to work with the burdock root this week because he had so much extra. I’ve been juicing burdock root daily for the last month and a half, but I hadn’t done much with it otherwise. It’s often used medicinally as a blood purifier and fortifier as well as in many Asian dishes. Looking around I found many simple, good recipes so I suggest just looking what others have written, this was my favorite. I did come up with a tapenade (which seems to be my thing lately with all kinds of root vegetables) and then today, was inspired by the darling of brunch menus everywhere, Eggs Benedict.

Burdock Benedict with Shiitake

Burdock Root Tapenade
These are the basic ingredients and the method. The proportions are completely up to your personal taste.

1-3 Burdock roots peeled and cut lengthwise into quarters
1-2 cloves garlic minced
2-4 tbsp. olive oil
Sea salt to taste
Lemon juice to taste

  1. Preheat the oven to 400°
  2. In a large frying pan sauté the  burdock root on medium heat until they are slightly browned.
  3. Add 1 cup of water to the pan, and cover with a lid or tin foil.
  4. Put the pan in the oven and bake until they are very soft (about 25-45min).
  5. Put the burdock root in a food processor and process until pasty.  Add the remaining ingredients until the mixture is creamy, smooth and seasoned to your taste. You may need to stop the food processor occasionally and scrape the sides with a rubber spatula.
  6. You can eat it immediately or store it in the fridge for a firmer more butter like texture.  This can be made ahead of time and then used for many wonderful creations such as eggs benedict.

Assemble the Eggs Benedict as follows:

  1. One slice of buckwheat toast or other tasty gluten-free bun, bread, waffle or pancake.
  2. Spread a thick layer of burdock tapenade on the toast and then pile on the wilted spinach.
  3. Top with a poached egg and a generous dollop of burdock tapenade.
  4. Serve with the shiitake mushrooms on the side.