Name: Toasted Barley Baked with Burdock, Shallots, Celery, and Walnuts
Yield: Serves 6 as a side dish
Ingredients: 3 tablespoons walnut oil; ¼ cups barley; 3 medium celery stalks; 3½ cups water; 4 medium shallots; ¼ teaspoon anise seeds; 1 fairly large or 2 small burdock roots (½ pound), scrubbed; ¾ cup toasted walnuts; 1¼ teaspoons kosher salt

Preparation info

Serves
6
as a side dish

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

This muted and monochromatic dish (in terms of both taste and color) rewards those who appreciate nuance, not big-bang flavors. The seasoning underscores burdock’s subtle scent; the chewy barley and chunky walnuts play up its dense, peculiarly pleasing crunch. Try it with roast turkey or chicken.

Ingredients

1 fairly large or 2 small burdock roots (½ pound), scrubbed
4

Side dish
Vegan

Method

If burdock skin is thin, there is no need to peel. Taste and decide, checking both ends. Slice into diagonals ¼ inch wide, halving those from the larger end. Place in cold salted water as you go. Dice shallots. Zip strings from celery and dice stalks fine (to make 1 cup).

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