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Pan-fried Burdock Roots
Provided by Evergreen Station Farm, Ferndale
Pen and ink drawing by "Wildman"
2 burdock roots, quartered and sliced into 3 inch pieces
1 egg, beaten
½ cup milk
Whole wheat flour or nutritional yeast
Olive oil or butter
Steam burdock roots until tender. Stir together milk and egg. Dip the
burdock into the egg and then into the flour or nutritional yeast. Pan
fry in olive oil or butter until lightly browned. Eat as is, or dip in
tamari or salsa.
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