Salt & Pepper
Bring a pot of water to boil, salting well. Wash, peel and thinly slice your burdock root, separating any hard, woody stocks from the more tender, young ones. Place the sliced roots into water to prevent oxidation. If you want to cook both tough and tender roots, you may want to cook them separately. The young roots took about 20 minutes to cook, while the tough ones took twice as long. When the burdock is tender, toss with butter, additional salt if needed, and pepper.