Winter Burdock & Mushroom Stew

Winter Burdock & Mushroom Stew



879 cal


8 g


164 g


43 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 6

Winter Burdock Mushroom Stew

15 minPrep Time

1 hrCook Time

1 hrTotal Time

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  • 6 Cups Water
  • 2 Tbs Himalayan Pink Salt
  • 1 Cup Chopped Green Onions
  • 1 Cup Chopped Baby Bella Mushrooms
  • 2 8 -inch Burdock Roots (matchstick cut)
  • 2 Cups Chopped Collards
  • 2 Cups Chopped Carrots
  • 1/2 Medium Red Onion
  • 1/2 Cup Tricolored Quinoa
  • 1/2 Cup Split Peas, Chickpeas or Lentils
  • Season to taste with Oregano, Paprika, Garlic, Turmeric and Rosemary

What to Do

  1. Bring water to a boil in a large pot. Chop vegetables and burdock roots. Add salt and seasonings to water. Turn down the heat, and add veggies, quinoa and peas (I have also made it with lentils and chickpeas). Simmer on low for 30 min-2 hours depending on how soft you want your veggies. Serve with raw onion bread or spelt muffin. You can also dd any other root vegetables you like in the recipe.


Some of the Amazing Benefits of Burdock (and Dandelion) Root:


Jennifer Hutchison Taylor is a herbal therapist, physiologist, author, doula, and reiki practitioner who helps women rediscover their feminine beauty and find the complete path to healing. As the founder of Beauty in Bloom, her mission is to promote generational wellness by providing natural, sustainable, and holistic health solutions for women. Beauty in Bloom exists to create a world where women are happy, healthy, and are taken back to their roots for healing. While herbs are the main tools that she uses, she combines this modality with superfood nutrition, spiritual guidance, and her rich biological sciences background to teach a powerful and revolutionary approach to holistic health.