Roots and Greens Comfort Food

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Preparation time: about 25 minutes

This recipe is comfort food at its best—delicious, hearty, and warms the soul. If you are experiencing the winter blues, this dish will pick you up!

INGREDIENTS:

10 small red-skinned potatoes

1 bunch watercress (2–3 cups)

¼ cup red onion, diced

2 burdock roots

2 Tbsp. ghee

1 Tbsp. coconut oil

1 Tbsp. dried rosemary

1 Tbsp. dried oregano 2 tsp. dried basil

2 tsp. herbes de Provence or Herbamare herb sea salt (you can use sea salt instead if don’t have this on hand)

1 tsp. ground coriander

INSTRUCTIONS:

In a saucepan, add ¼ cup water, 1 tsp. ghee, the herbes de Provence, and all herbs. Simmer on low until the onions become translucent. Add 4 cups water and bring to a boil.

While water is coming to a boil, scrape off the skin of the burdock root with a butter knife. It’s beneficial to leave some scraps of skin on, while removing most of it. (Burdock root, also called gobo root, looks like a stick and is best when it’s firm, like a carrot. If you can’t find it in your health-food store, you can buy organic dried burdock root at: MountainRoseHerbs.com .)

Slice up the burdock root. Once water comes to a boil, add the sliced root and reduce heat to simmer. Allow the water with burdock root to simmer for 5 minutes, then add in the potatoes, continuing to simmer on low heat.

Put the watercress into a food processor with an S-blade and pulse a few times to chop it up into small chunks/leaves. Set aside. Once the potatoes are soft (a knife, fork, or spoon should easily slice through them), add the watercress and simmer for 1 more minute.

Drain the water and transfer the ingredients into a glass or stainless-steel bowl. Add ghee and coconut oil and mix in thoroughly.

Serving suggestions: Serve on a bed of greens that have been slightly chopped in your food processor with an S-blade or cut into bite-sized pieces with a knife. One suggestion is a chopped salad of red leaf lettuce, cilantro, and chives. Drizzle some flaxseed oil over each serving of green salad and put the potatoes on top of the greens. This makes a delicious fall or winter meal that will delight your family.

These potatoes also taste delicious with Creamy Cream of Buckwheat (see recipe later in the chapter) over a bed of greens.