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Burdock Flower Stem Gobi
Burdock Flower Stem Gobi is a modern British wild food fusion recipe (based on an Indian original) for a classic vegetarian spiced dish or accompaniment of burdock flower stems and stinging nettles cooked in the manner of aloo gobi. The full recipe is presented here and I hope you enjoy this classic British version of: Burdock Flower Stem Gobi.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : CurryWild FoodVegetarian RecipesSpice RecipesFusion RecipesBritish Recipes
This is both a wild food and a fusion recipe, cooking burdock root and stinging nettles in the style of an aloo (potato) gobi. It's an excellent vegetarian dish in and of itself but can also be served as an accompaniment. The crisp sweetness of the burdock flower stems work really well in this dish.
Ingredients:
2 tbsp sunflower oil
25g (1oz) butter (or dairy-free alternative)
2 tsp cumin seeds
2 tsp ground turmeric
1 tsp black mustard seeds
4cm/1½in fresh root ginger, finely grated
1 bunch spring onions, coarsely chopped
2 tsp freshly chopped green bird’s-eye chillies (or to taste)
3 tbsp dried fenugreek leaves (methi)
500g burdock flower stems, peeled and cut into 2cm (4/5 in) lengths
2 generous handfuls of young nettle leaves, coarsely chopped
2 tsp garam masala
salt and freshly ground black pepper, to taste
Method:
Place a wok or deep frying pan over medium heat. Once hot add the oil and butter. Once foaming add the cumin, turmeric, mustard seeds, chillies, ginger and fenugreek. Fry for a few minutes, until the mustard seeds begin to splutter and the spices are aromatic.
Add the burdock flower stem pieces and nettle leaves. Stir fry to coat in the spices, cover the pan and cook for 15 minutes, until the burdock is tender.
Now add the spring onions and stir to combine. Scatter over the garam masala and season to taste with salt and black pepper. Cook for about 5 minutes more, until the spring onions greens have just wilted then serve.
