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Backpacker Magazine – April 2008

Recipes for the Trail: Underground Cuisine

3 tasty, filling trailside finds that could save dinner–even your life.

by: Steve Brill

Basic Burdock Rice, Justin Bailie
Basic Burdock Rice, Justin Bailie
Baked Wild Parsnips, Justin Bailie
Baked Wild Parsnips, Justin Bailie
Wild Carrot-Onion Soup, Justin Bailie
Wild Carrot-Onion Soup, Justin Bailie

Baked Wild Parsnips | Basic Burdock Rice | Wild Carrot-Onion Soup

Early spring roots are packed with nutrients, says naturalist and author "Wildman" Steve Brill, who teaches people how to find and feast on wild plants. He created these recipes featuring roots common to most forest trails. Not into foraging? All three meals are easily prepared with grocery-store substitutes.

Baked Wild Parsnips
A crunchy side dish for soup or pasta. 3 cups wild parsnips, coarsely sliced (substitute: regular parsnips)
2 tbs. vegetable oil
1 tbs. balsamic vinegar
1/2 tsp. thyme
1/2 tsp. rosemary
dash of cayenne hot pepper or
1/4 tsp. black pepper
1/4 tsp. salt

At Home
Combine the thyme, rosemary, cayenne, and salt in one zip-top bag. Stash the vegetable oil and vinegar in a plastic container.

At Camp
Slice the parsnips coarsely. Mix all ingredients together on a plate. Wrap the mixture in aluminum foil, place over hot coals, and bake 15 minutes, turning occasionally. Serves 4.

Baked Wild Parsnips | Basic Burdock Rice | Wild Carrot-Onion Soup



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