1 large burdock root
1 large carrot
1 tablespoon olive oil
Pinch of sea salt
Toasted sesame seeds or fresh parsley, as garnish
- Wash and chop the vegetables into odd shapes.
- Heat oil in a skillet.
- Sauté veggies together with a pinch of salt on medium heat for 5 minutes.
- Add 1/2 inch of water to the skillet, cover and simmer for 10-15 minutes on low heat.
- Drink broth and eat the vegetables or serve over a whole grain like farro, rice, or quinoa