Cook peeled burdock shoots in vegetable stock with the aromatic vegetables and herbs until tender then remove, cut into smaller pieces and fry in butter, or serve with some of their seasoned liquid along with other vegetables.Yield: enough cooked shoots to add to 4 entrees as a garnish
Combine all the ingredients and bring to a simmer, season the liquid with salt to taste, it should be lightly seasoned with salt, then cook gently until the burdock is just tender, about 30 -45 minutes.
Allow the burdock shoots to cool in the liquid, then strain out the aromatic vegetables and discard, reserving the burdock and the liquid. The flavorful liquid can be used to cook more shoots, or saved to be used as a broth for the base of another dish, like a stew of fresh vegetables.
Store the cooked burdock shoots in a tightly sealed container, labeled and dated until ready to use.
To serve the burdock shoots, you can slice them in to ½ inch pieces and re-heat them in their juice, or alternately take the pieces and brown them in butter as you would salsify or burdock root.
Notes
This is a classic recipe for cooking artichokes that often includes white wine. If you want, you can add ½ cup to the recipe.