Parboiled Burdock Root

Preparation info
  • Makes about

    2 cups

    • Difficulty

      Easy

Appears in

By Diane Morgan

Published 2012

  • About

The first step for using burdock in recipes in which it will be pickled or marinated is to parboil it. This makes it crisp-tender and ready to absorb flavor-rich sauces and pastes.

Ingredients

  • 8 cups/2 L water
  • 1 tbsp. unseasoned rice vinegar or distille

Method

  1. Pour the water into a large pot, add the vinegar, and set aside. Have ready a large bowl of ice water and a colander.
  2. Cut the unpeeled burdock into slices on the diagonal or into matchsticks, depending on the recipe you will be using. As soon as the burdock is cut, add it to the vinegar water to prevent discoloration.
  3. Bring the water to a boil over hi