Pickled Burdock

Burdock root isn’t common on the Western table, but it should be. It’s mild and slightly sweet, and its texture is like that of a sunchoke or turnip. These long, brown logs boil up beautifully in soup (pickled or raw), and are terrific in any kind of stir-fried or boiled rice dish. As a pickle, burdock fully stands on its own alongside rice, meat, and fish. Burdock discolors very quickly—even faster than potatoes—but an acid bath can help it keep its creamy color.