From Klara’s macrobiotic group:
1/2 cup minced onion
1/2 cup minced carrot
1/2 cup minced burdock
1/2 cup minced lotus root
2 tablespoons sesame oil
1 tablespoon barley miso diluted in a little water
1 teaspoon grated ginger
1/2 teaspoon orange rind
1 cup spring water
Heat the oil in a pan and sauté the vegetables in the following order, onion, carrot, lotus root and burdock.
Add enough water to cover the vegetables.
Cover with a lid and simmer on a low flame for at least 1 hour or until soft.
Add the diluted miso and cook for 3 minutes.
Add the ginger and orange rind and stir gently.
Remove from heat and serve over hot brown rice.
Comment from the recipe writer: You could use any of these veggies instead – parsnip, turnip, cabbage or squash – failing that use carrots and onions on their own. The relish changes every time we make it and even more so with different veggies – how splendid and wonderful a few simple adjustments can be!
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Ever make a recipe where you are not sure how the finished result should taste? I made the tekka with sweet onion, parsnip, carrot, and a bit of nappa cabbage. After twenty minutes the vegetables were tender; I didn’t need to wait an hour. Also, “minced” is vague: I grated the parsnip and carrot (both were large) in my food processor. In any case, it was absolutely delicious. It tasted good without the brown rice, a bit like a cole slaw. I have a little left, which I will serve with Shabbat lunch. I wonder how it will taste cold? I’m sure I will enjoy it.
I might buy some burdock seeds, as I can get them for $2.95 for a little packet from Johhny’s Selected Seeds. After I buy a love trap for my neighborhood ground hog. Because I’m not planting dill again until he lives elsewhere.