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Kinpira Burdock-Lotus-Carrots

Prep Time: 10 minutes

Cooking Time: 15 minutes

Yields: 8 servings

  • 1 carrot
  • 1 burdock root
  • 1 small lotus root
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon tamari
  • 1 tablespoon brown rice vinegar
  • 1 tablespoon sesame seeds

Directions:

  1. Wash vegetables.
  2. Slice carrot and burdock into matchsticks.
  3. Peel the lotus root, slice off the ends and slice into 1/2-inch thick, half rounds.
  4. Heat oil in sauté pan.
  5. Sauté vegetables together over medium-high heat, about 3 minutes.
  6. Add just enough water to half cover the veggies and cook on medium heat for 5-10 minutes, until most of the liquid has evaporated.
  7. Add tamari and rice vinegar and cook another 2 minutes.
  8. Remove from heat, plate and add sesame seeds before serving.

Notes:

Kinpira is a Japanese cooking style that means sautéing and then simmering.When purchasing burdock, look for one that is firm, not wiggly. If you can’t find fresh lotus root, use organic dried lotus root, which can be found in the Asian foods section at your local health food store.

 

 

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