An Easy Snack Burdock Root Confit
- 2 Burdock root
- 1 tin Anchovies
- 1 Olive oil
- Scrape the skin off the burdock root with a piece of aluminum foil (it doesn't have to become completely white).
- Chop the burdock root into bite-sized pieces, place in a pot of cold water, then bring to a boil.
- Drain, then wipe off excess water (they don't have to be tender at this point).
- In a small pan, combine the burdock root from Step 2 with the anchovies together with the oil, then fill with olive oil until it covers the burdock root.
- Simmer the burdock root over low heat until it becomes tender.
- Once the burdock root is tender, turn off the heat, cool to the touch, then store in a jar.
- Or, arrange on a plate, and top with anchovies.
- I sliced the burdock roots in half lengthwise here.
- Use the leftover oil to prepare pasta or another dish.
- This is the tinned anchovy that I use.
- The net weight is 45 g, and 23 g without the oil.
burdock root, anchovies, olive oil
Taken from cookpad.com/us/recipes/151273-an-easy-snack-burdock-root-confit (may not work)