Burdock - Recipes and health
Type of Spiritual Experience
This came from a book called Your Kitchen Garden published in around 1975, but based on old gardening and cooking wisdom
A description of the experience
Your Kitchen Garden - Seddon and Radecka
Hamburg parsley, burdock, salsify and scorzonera can be grouped for their culinary properties. The roots need to be peeled and added to acidulated water in order that they do not brown, as they discolour quickly. Scorzonera is similar to salsify except for its rather darmatic black skin. Under this sombre exterior, however, the root is white and tastes as delicious as its cousins.
The name Scorzonera comes from the Caralan word for viper and is a reminder that scorzonera was once grown as an antidote for snake bites.
Bacon and cheese - All these roots go wel wkith bacon and cheese. The roots should be boiled in water and then served in a cheese sauce with crispy bacon as the accompaniment.
Eggs - The roots should be cut into slices and the parboiled. Mixed roots can be used and pottaoes if wished also sliced ad parboiled. After draining in a colander they can be fried in butter and bacon fat. Once they are crispy and golden, the slices can beplaced in the pan in an eve layer and four hollows made in the surface. The eggs a ar ethen broken into the hollows and cooked on the heat until done
Au gratin - boil or steam the roots, place into a caserole dish. Make a creamy cheese sauce using gruyere or emmental cheese. Add two eg yolks and beat until the yolks are incorporated. Pour the sauce over the roots. Cover with grated cheese and bake for 15 minutes or until the cheese has melted and become slightly coloured
Spiced - Cut the roots into slices and steam until cooked. Cook garlic and onions in butter until slightly coloured and browned on the edges, add turmeric, cadamon, ground coriander, the steamed roots and lemon juice to taste. Cook until spices have beeen cooked ad absorbed. Cool to room temperature. Add full cream milk yoghurt and salt to tatse. Serve with grilled meat or another vegetable
Mustard glazed - Melt some butter over a low heat, add the sliced roots and turn until coated, cook for about 10 minutes. Add 1/4 pint chicken stock, demerara sugar, and salt, bubble for a further 10 minutes or until tender. Add dijon mustard to pan and stir, sprinkle with chopped parsley and serve with grilled meats or pork sausages.
Bechamel - all are good in either a plain bechamel sauce, or a bechamel sauce to which chopped herbs have been added [fresh or dried]