Root Veggie Tomato Ragu

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About the Recipe: Vegetable Ragout is a healthy, gluten-free dinner or main dish stew.  It can be served over your favorite grain if desired.

Cook’s Note:  If you leave the seeds in the hot pepper, the stew is spicy peppered.  I like to chop my tomatoes with a pair of scissors right in the can.  Also, your canned tomatoes probably had added salt so taste the stew before adding more salt.  A nice finish is a light sprinkle of flavored salt. You can also substitute your favorite veggies and use them in this recipe

What is Burdock Root? In Japanese cookery, burdock is an all-purpose vegetable that’s added to stews, stir-fried, and pickled.  With a pleasantly crunchy texture, burdock has a sweet flavor that’s similar to lotus root, though its taste is distinctive enough to make it worth the trouble of seeking it out and preparing it. The texture of burdock is also unique: meaty and crispy, with a certain chew that’s hardier than that of most root vegetables.

While burdock is not difficult to cook, it does require time to manage the thick layer of grit that clings to the surface. You can take off the dirt by intensive scrubbing, though doing so may still miss some of the dirt in the crevices. Instead of scrubbing, I like to peel away the skin after the root has been given a preliminary wash. Burdock also discolors easily, so keep a bowl of ice water with a splash of vinegar on hand so that all prepped and cut portions can be kept refreshed in the bowl.

http://www.seriouseats.com/recipes/2010/05/seriously-asian-stir-fried-burdock-root-kinpira-pickled-burdock-recipe.html

URL Link for Copy of Recipe – Root Veggie Tomato Ragu

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