Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
Birch Glazed Carrots
- Ready in: 10 minutes prep; 30 minutes ion stove
- Serves: 6
- Complexity: advanced
Here’s a favorite recipe that’s in our brochure. Credit goes to Jeff at Klondike Kate’s restaurant in the Yukon.
- 3 large carrots
- 1⁄4 cup low-sodium or homemade chicken stock, or rich vegetable stock
- 1 tsp. butter
- 1 Tbsp. birch syrup
- 1 Tbsp. chopped fresh parsley (Italian flat-leaf preferred
- pinch salt
- pinch pepper
Slice carrots to desired thickness. Place in a saucepan, add stock and butter, and cook until liquid is absorbed. Drizzle the syrup on the carrots as they’re nearly finished cooking. Simmer for a minute or so until the syrup caramelizes a little. Remove from heat, add parsley and the pinches of salt and pepper, and serve.