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burdock root onion vegetable bouillon olive oil salt milk heavy cream white sesame paste white miso salt
Viewed: 92 - Published at: 7 years agoIngredients
- 1 Burdock root (seasonal ones are sweet)
- 1/2 Onion
- 200 ml Vegetable bouillon or dashi stock
- 1 tbsp Olive oil
- 1/2 tsp Salt
- 200 ml Soy milk
- 50 ml Heavy cream (optional - if you are on a macrobiotic diet, use soy milk, rice cream, or amaaake)
- 1 tbsp White sesame paste
- 1 tbsp White miso
- 1 Salt and pepper
Method
- Wash the burdock root with a kitchen brush.
- Cut in half.
- Slice 1/2 of it diagonally and thinly or shred.
- Soak in water with vinegar.
- Slice the rest of it lengthways with a vegetable peeler for the chips.
- Heat oil in a sauce pan and fry the onion and burdock root.
- When the burdock root is translucent add the salt.
- Continue to fry until wilted.
- Add the bouillon or dashi stock and cook until the burdock root is cooked through.
- (Finish this step the night before.
- You will just put everything into a food processor next morning!)
- Transfer 3 into a food processor and blend with ingredients until smooth.
- Put the mixture back into the sauce pan and reheat over a low heat to ensure that the soup does not boil.
- Burdock root crisps: Heat the oil to 160C.
- Pat dry the burdock root slices very well and put them into the oil.
- Deep-fry slowly until crispy.
- How to make them without deep-frying: Mix the burdock root slices well with salt, pepper and 1 to 2 tablespoons of olive oil.
- Arrange 6 onto a piece of paper towels and microwave for 4 minutes without covering.
- Turn over and microwave for a further 1 to 2 minutes until crispy.
- In the oven Mix them with salt and oil and cook in the oven at 200C for 20 minutes until crispy.
- This really brings out the concentrated flavour of the vegetables, as if they've been dried.
