Scrape skin off burdock root, rinse and cut into slices 6 cm long and 5 mm thick. Immerse in water for 5 minutes to remove harshness and pat dry. (PHOTO A). 3. Lightly dust carrot and burdock root ...

Drain in colander. 3. When burdock is no longer piping hot, place two to three pieces on cutting board. Lightly tap the root ends with a pestle to break apart the flesh. Cut into 3 to 4 cm lengths.

The root of the greater burdock resembles other well-known roots, but it has long been absent from cuisine. Moreover, we often treat burdock as a weed, forgetting how valuable this plant is.