Prep Time: 10 minutes
Cooking Time: 20 minutes
Yield: 6 servings
1 large burdock root
1 large carrot
1 tablespoon olive oil
Pinch of sea salt
Toasted sesame seeds or fresh parsley, as garnish
1. Wash and chop the vegetables into odd shapes.
2. Heat oil in a skillet.
3. Sauté veggies together with a pinch of salt on medium heat for 5 minutes.
4. Add ½ inch of water to the skillet, cover and simmer for 10-15 minutes on low heat.