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Prepare Burdock root.
You need tin Anchovies.
Use Olive oil.

Short Tips:

- Food preparation a big meal for good friends or family members calls for a good deal of preparation beforehand. Constantly have all ingredients before starting to prepare. Prepare whatever the day prior, consisting of the correct tools and also other cooking devices. This will assist you in keeping calm and doing your best.

Scrape the skin off the burdock root with a piece of aluminum foil (it doesn't have to become completely white)..
Chop the burdock root into bite-sized pieces, place in a pot of cold water, then bring to a boil. Drain, then wipe off excess water (they don't have to be tender at this point)..
In a small pan, combine the burdock root from Step 2 with the anchovies together with the oil, then fill with olive oil until it covers the burdock root..
Simmer the burdock root over low heat until it becomes tender..
Once the burdock root is tender, turn off the heat, cool to the touch, then store in a jar..
Or, arrange on a plate, and top with anchovies. I sliced the burdock roots in half lengthwise here..
Use the leftover oil to prepare pasta or another dish..
This is the tinned anchovy that I use. The net weight is 45 g, and 23 g without the oil..

Burdock root or Arctium lappa belongs to the same family of biennial plants as the dandelion and Asteraceae or daisy. It is also known variously as greater burdock, lappa, edible burdock, beggar's buttons and thorny burr. This biennial plant is originally native to Europe and Northern Asia but is now. They look similar to a carrot, albeit without the orange. Eating wild burdock root fresh will have a much different taste than dried powder supplements, though both will contain the same phytonutrients.

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