Burdock and Gobo Gratin
A French-inspired gratin dish featuring earthy burdock and delicate gobo roots, topped with a crispy gratin.
Ingredients
- ●1 buddha's hand citronfor garnish
- ●2 medium burdock rootpeeled and sliced
- ●2 medium gobo rootpeeled and sliced
- ●250ml gratin creamor substitute with a mixture of heavy cream and all-purpose flour
- ●50g unsalted buttermelted
- ●50g gruyère cheesegrated
- ●2 tbsp all-purpose flourfor thickening
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large saucepan, combine the sliced burdock and gobo roots. Add enough cold water to cover the roots, and bring to a boil.
- 3
Reduce heat to medium-low and simmer for 10-12 minutes, or until the roots are tender.
- 4
Drain the roots and set aside.
- 5
In a separate saucepan, melt the butter over medium heat.
- 6
Add the grated gruyère cheese and stir until melted and smooth.
- 7
Add the grated flour and stir to combine.
- 8
Add the gratin cream and stir until the mixture thickens.
- 9
Add the cooked burdock and gobo roots to the saucepan, and stir to combine.
- 10
Transfer the mixture to a baking dish and top with additional grated cheese.
- 11
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the gratin is bubbly.
- 12
Garnish with sliced buddha's hand citron and serve hot.