Celeriac and Parsnip Mash
Burdock is a medicinal root that also makes a great aromatic for sautes or a stir fry. The Japanese word for burdock is gobo, and the pickled form is yamagobo.
An easy way to process and preserve burdock is this quick pickle recipe. I usually just snack on these (and eat them way too fast), but they also make a great garnish for umami dishes, or are a common filling for sushi rolls.
This recipe is at its most basic, but you can add your favorite pickling elements to it–slices of garlic, ginger, turmeric, hot chilis, etc.
Prep time: 15 minutes Cook time: 5 minutes
Equipment: 1 pint jar w/lid
Tea kettle or pot for water
Ingredients: ~8oz burdock
⅓ cup apple cider vinegar (or vinegar of choice)
⅓ cup soy sauce, tamari, or liquid aminos
Wash your burdock thoroughly and peel if the skin is thick and tough. Trim any ends off, then cut into lengths just under the height of your pint jar. Then split your lengths of burdock into halves or quarters lengthwise to make matchsticks.
If including other ingredients in your pickles, put those slices or spices in the bottom of the pint jar. Then stuff the jar full with your burdock matchsticks vertically.
Fill the jar ⅓ full with the ACV, and then another third with the tamari. Boil enough water to fill the rest of the jar, and pour hot water over burdock. Put lid on the jar, and then shake up.
Now just leave the jar sealed in your fridge for 1-2 days, and your pickles will be ready to eat. If you don’t eat them all in one go, keep refrigerated.
Adapted from https://foragerchef.com/burdock-yamagobo/