What The Heck Is A… Burdock Root?

Description: Known as gobo in Japan and niúbàng in China, the gangly, tan-skinned root of the biennial burdock plant can grow to be two to three feet long and is similar in shape to a carrot or parsnip. 

Cuisine Connection:  In Japanese cooking, burdock is an all-purpose root vegetable that’s added to stews, stir-fried, or pickled. A popular Japanese dish is kinpira gobo, or julienned burdock root and carrot in a soy sauce, sugar, and mirin and/or sake glaze. 

Flavor Profile: Burdock has a crunchy texture and a chew that’s tougher than that of most root vegetables. The flavor is sweet and earthy, similar to lotus root. 

- Advertisement -

Prep: Burdock has a thick layer of grit on the surface, so it’s best to peel away the skin after the root has been given an initial wash. Burdock also discolors easily, so keep a bowl of ice water with a splash of vinegar ready so that all prepped portions can be kept refreshed in the bowl.

 

Our Healthcare Heroes Awards event takes place on May 9!

Our Westchester Home Builders Awards take place on April 4!

Our Diversity, Equity & Inclusion Forum is March 14!

Unveiled: A Boutique Bridal Brunch is February 25!

Our Best of Westchester Elimination Ballot is open through March 6!

Holiday flash sale ... subscribe and save 50%

Limited time offer. New subscribers only.