Cooking with roots

It's autumn, and in autumn the best part of the plant is the root. With Paola we collected some burdock roots, a long turnip pretty hard to dig up but it is absolutely worthwhile, it is one of the few plants that is able to thoroughly cleanse the body.

We washed it and brushed it and cut it into strips.
Then we stir-fried it with some carrots, which are roots, after all :)

Burdock and carrot sautéed .... great! Burdock has a bland flavor, it slightly reminds me of licorice and once cooked is slightly sweet.
The thin roots of dandelion are very bitter just like the leaves. We chopped them and stewed them in a pan with miso and sesame oil for an hour with a lid. We used this seasoning for the brown rice.

Brown rice with dandelion root. Tastes very much like red radicchio from Treviso.

Dried figs and walnut Bread

Have you ever made bread and ended up with a brick of sawdust as hard as a rock rather than soft bread? It happened to me lots of times, especially because I always wanted to make real wholewheat bread. If you use a lid it will bake without getting too dry and it will maintain a good consistency. I use the pan for pasta 100% stainless steel obviously. Temperature of 180 ° C.
I can store it for 2 or 3 days in a plastic bag recycled from the packaging of bread sticks or biscuits or pasta, these are perfect. I'm crazy for breads with whole nuts. This combination is excellent but it is also good with hazelnuts and dark chocolate.
Also add a teaspoon of cinnamon in the dough, it will give a good smell. Apart from this I do not put anything else, just flour, nuts, dried chopped figs, water, yeast and cinnamon.
I eat it for breakfast instead of biscuits with jam on it or with my rice milk.