3 medium carrots
1 good-sized burdock root
˝ cup grated or julienned dandelion root – well scrubbed
2-3 T. honey or maple syrup
2 T. soy sauce (low sodium is okay)
1 T. roasted sesame oil
1 T. freshly grated ginger
sprinkle of apple cider vinegar or rice vinegar
optional: white or black sesame seeds
Grate roots and sprinkle with vinegar, not so much for flavor but to prevent oxidation.
Add ginger, syrup (or honey), oil and soy sauce. Toss to coat roots with dressing and garnish with sesame seeds.
Note: This recipe can also be prepared as a sauté.
Dandelion greens, especially spring-harvested
Chickweed
Violet Leaves & Flowers
Fresh Chives
Balsamic Vinegar
Olive Oil
Salt & Fresh Pepper
Cherry tomatoes
optional: chevre
Clean & tear greens and place with flowers into an attractive bowl. Pour desired amount of balsamic vinegar and olive oil over greens. Toss and top with chives, tomatoes, chevre, salt, pepper and any other desired ingredients.
Pick dandelion flowers and remove stems keeping the green base on each flower. Using the base as a handle, dredge each flower in the liquid, then flour, base of your choice. Pan fry fritters over medium heat in butter, flower side down first. When browned, plate and serve. These fritters taste best while they are still hot!
Liquid Base Suggestions:
Milk
Buttermilk
Egg
Soymilk
Flour Base Suggestions:
Tempura mix
Whole grain pancake mix
Any Flour & Baking powder
Corn Bread dry mix
Breadcrumbs
Finely crushed seeds or nuts
Suggestions for seasoning dry ingredients:
Cumin, garlic, salt & pepper
Turmeric & garam masala
Sugar, cinnamon & allspice