Burdock & Parsnip with Peanut Dressing
We added parsnip here because it provides a complementary sweetness to the burdock. And also, depending on your source for burdock, this root can be quite expensive, so the parsnip helps fill out the dish.
  • 1 burdock root (about 8 ounces), scrubbed and trimmed, but not peeled
  • 1 medium parsnip (about 6 ounces)
  • 4 teaspoons red wine vinegar
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon reduced-sodium soy sauce
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt

1. Cut burdock and parsnip into julienne strips; as you work, drop burdock into a bowl of water with a little lemon juice or vinegar to prevent discoloration.

2. In medium saucepan, combine 6 cups of water and 1 teaspoon red wine vinegar and bring to a boil over high heat. Add burdock and parsnip; return to a boil. Reduce to medium; simmer 10 minutes until vegetables are just tender. Drain well.

3. Meanwhile, in a medium bowl, combine peanut butter, soy sauce, sugar, salt, and remaining 3 teaspoons vinegar. Add drained vegetables and toss until just combined.

Nutritional Information
Per serving: 113 calories, 4.3g total fat, 0.9g saturated fat, 2g monounsaturated fat, 1.2g polyunsaturated fat, 4g dietary fiber, 3g protein, 17g carbohydrate, 0mg cholesterol, 323mg sodium.
Good source of: fiber, folate, magnesium, potassium.

Date Published: 09/19/2005 > Printer-friendly Version

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