December 10, 2018
Fresh organic carrots and parsnips

Root Vegetables with Peanut Sauce

by Berkeley Wellness  

We added some other root vegetables here to complement the flavor of the burdock as well as fill out the dish, since burdock can be quite expensive.


  • 1 burdock root (about 8 ounces), scrubbed and trimmed, but not peeled
  • 1 medium parsnip (about 6 ounces)
  • 1 carrot
  • 1 white turnip (about 6 ounces)
  • 1 clove garlic
  • 3 tablespoons fresh lime juice
  • 4 teaspoons creamy peanut butter
  • 1 tablespoon reduced-sodium soy sauce
  • ½ teaspoon honey
  • ¼ teaspoon salt


1. Cut the burdock, parsnip, carrot, and turnip into matchstick strips. As you work, drop the burdock into a bowl of water with a little lemon juice or vinegar to prevent discoloration.

2. Drain the burdock. In a vegetable steamer, steam the burdock, parsnip, carrot, and turnip until crisp-tender, about 5 minutes.

3. In a small pot of boiling water, cook the garlic for 2 minutes to blanch. Drain, reserving 2 tablespoons of the cooking liquid. When cool enough to handle, mince the garlic.

4. In a medium bowl, combine the reserved cooking liquid, the garlic, lime juice, peanut butter, soy sauce, honey, and salt. Add the drained vegetables and toss until just combined. Serve warm or at room temperature.

Makes 4 servings.

Nutrition per serving: 130 calories, 3g total fat (1g saturated), 6g dietary fiber, 25g carbohydrate, 4g protein, 340mg sodium.

A good source of: beta carotene, fiber, folate, magnesium, niacin, potassium, vitamin B6, vitamin C.