Burdock flower stalks and carrots sauteed with a crushed clove of garlic, butter, and a pinch of sugar and salt sugar makes an excellent vegetable side. Serves 2-4
Lemon waterfor the flower stalks (optional—this prevents the stalks from discoloring)
1small clove garlic
A good pinch of sugar
2tablespoonsbutter
Kosher salt and fresh ground black pepper
Small handful of fresh greenslike parsley, or for finishing, optional (see note)
Fresh cut chives or another herb, like mint or basil for finishing (optional)
Instructions
Peel the carrots and cut on the oblique into about ¾ inch pieces. To cut obliques, also known as roll-cut, slice a carrot on the bias/diagonal, then roll it 180 degrees, and cut the same way. You’ll end up with each slice having 2 different facets.
Peel the burdock flower stalks of their outer thick skin, then peel individually with a vegetable peeler. Reserve the stalks in the lemon water.
Meanwhile, bring a small pot of lightly salted water to a boil.
Blanch the carrots until just al dente-about 30 seconds to your taste, then remove and refresh in cold water.
Blanch the burdock stalks for 60 seconds, or to your taste (very young stalks may cook quicker) then refresh in cool water.
Drain both of the vegetables.
Crush the clove of garlic with the back of a knife and heat it in a pan with the butter—cook it for a minute or two until you can smell it, do not allow it to burn.
Add the burdock flower stalks and carrots and cook until they’re tender and taste good to you, seasoning along the way with a good pinch of sugar, salt and pepper. Finish by tossing in the handful of greens and herbs.
Serve hot.
Notes
On the greens. I added some sliced radish tops that I had in the fridge leftover from munching radishes with butter. The green here is more of a color garnish than anything else, so add whatever you have, or skip it. Slice the greens to help them wilt quickly right at the end, and meld nicely with the stalks and roots. Parsley or a similar substitute is ok too.