An Easy Snack Burdock Root Confit

1. 1

   Scrape the skin off the burdock root with a piece of aluminum foil (it doesn't have to become completely white).

2. 2

   Chop the burdock root into bite-sized pieces, place in a pot of cold water, then bring to a boil.

3. 3

   Drain, then wipe off excess water (they don't have to be tender at this point).

4. 4

   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.

5. 5

   Simmer the burdock root over low heat until it becomes tender.

6. 6

   Once the burdock root is tender, turn off the heat, cool to the touch, then store in a jar.

7. 7

   Or, arrange on a plate, and top with anchovies.

8. 8

   I sliced the burdock roots in half lengthwise here.

9. 9

   Use the leftover oil to prepare pasta or another dish.

10. 10

    This is the tinned anchovy that I use.

11. 11

    The net weight is 45 g, and 23 g without the oil.

* Per serving · 4 servings · Values may vary.

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