Burdock in Yeast Gravy

May 1, 2006 at 8:32 pm (B_minus (2.5 stars), My brain, Quick weeknight recipe, Starches)

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