Burdock in Yeast Gravy
I had some leftover julienned burdock in the fridge, so I threw it in a cast iron skillet with a few mushrooms and diced carrots, and a little water, and cooked it a bit until the veggies started to soften. The I added in:
2 Tbs. white rice flour
2 Tbs. nutritional yeast
and let them start to brown. When they started smelling toasty, I added in 1 Tbs. of the mustard vinaigrette from the fennel, then about a cup of water and some salt, and mixed it until it was a gravy consistency.
I enjoyed the gravy a lot, and thought it was a pretty good match with the burdock, but I think the burdock would have been better cut some other way rather than julienned. The dish wasn’t perfect but it’s a good starting point.
Rating: B
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