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Burdock Root Chips

burdock-root-chips

For this Burdock Root recipe you can use either the roots of Greater Burdock (Arctium lappa) or Lesser Burdock (Arctium minus).

The Burdock Root can be roasted with other vegetables at the same time. They offer a taste similar to parsnips which complements the crispy coating. The picture shows a rather measly presentation. There were considerably more, but suffered depletion due to human consumption before the camera was found!

  • Burdock roots, well scrubbed and peeled
  • 1 rounded tablespoon flour
  • 1 rounded tablespoon freshly grated Parmesan cheese
  • Salt and freshly ground black pepper

Suggested Instructions

  1. Cut the roots into chip-sized wedges, discarding any that are tough and place in a saucepan, covered with water. Parboil for 10 minutes.
  2. Preheat an oven to 200ºC gas mark 6, adding a roasting tin to heat up at the same time.
  3. While the burdock roots are partially cooking, mix the flour and cheese together in a bowl and season well. You could also add a pinch of cayenne, chilli flakes or paprika if wished.
  4. When the 10 minutes are up, drain the burdock roots and quickly add to the flour/cheese mixture and toss to coat
  5. Place the hot roasting tin on the hob over a medium heat, add olive oil to just coat the bottom followed by the burdock roots. Turn in the hot oil. Place in the oven for about 40 minutes or until golden. Serve at once.

About the Author Robin Harford

Robin Harford is a self-taught ethnobotanist, and has spent over a decade traveling, researching, recording and uncovering the traditional and contemporary use of wild plants in Britain and beyond. More recently his work has taken him to Africa, India, SE Asia and Europe. He is a co-director of Plants & Healers International, a non-profit that connects people, plants and healers around the world.

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