Recipe: at dinner Macrobiotic Burdock Root Potage
Recipe: at dinner Macrobiotic Burdock Root Potage Delicious, fresh and tasty.
Macrobiotic Burdock Root Potage. Macrobiotic Burdock Root Potage After tasting burdock root potage at a wedding celebration held at a one-star restaurant, I'd been wanting to eat a macrobiotic version, so I came up with my own recipe. Since this potage is full of fiber, it's almost like a soup that you eat. For those who don't like the grainy texture, strain it before serving.
Traditionally, it's been most commonly used as a diuretic and a digestive aid.
Burdock root can also be used in cosmetics.
It can block the enzyme that breaks down elastin, the protein.
You can cook Macrobiotic Burdock Root Potage using 8 ingredients and 4 steps. Here is how you cook that.
Ingredients of Macrobiotic Burdock Root Potage
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It’s 200 ml of Soy milk.
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Prepare 200 ml of Water.
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Prepare 120 grams of Burdock root.
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It’s 1/2 of Onion.
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It’s 1 of Bouillon stock cube.
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You need 1 of Salt and pepper.
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It’s 1 of Parsley.
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You need 1/2 tsp of Miso.
Our roots and herbs potage is perfect for this time of year.
So tasty and nutrient dense, it supports digestive, nerve, and immune health.
Slice the burdock into long, fat shavings.
They will burn easily if shaved too thin.
Macrobiotic Burdock Root Potage step by step
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Finely shave the burdock root and chop the onion into wedges, put them in a sauce pan and sauté in 1 tablespoon olive oil (not listed) until cooked through..
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Put the sautéed burdock root and onion in a food processor, add the soy milk and water, then process until smooth..
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Return to the sauce pan, add the bouillon cube and miso, then stir over low-medium heat..
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Season with salt and pepper to taste, transfer to bowls, then garnish with parsley and serve!.
Pan fry them in oil until crisp.
The heat should be high at first, then reduced to low while slowly frying the burdock shavings.
Increase to high heat to make it easier to drain the oil.
Great recipe for Macrobiotic: Burdock Root Simmered with Umeboshi.
This is a staple of macrobiotic cooking.
