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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

Wild Carrot-Onion Soup
The untamed ancestor of the common carrot is sharply sweet and chewy.

4 cups of wild carrots (substitute: regular carrots)
3 vegetable bouillon cubes (for 3 cups of water)
2 tbs. arrowroot or kudzu powder
1/2 cup dried onions
4 cloves of garlic, chopped at home or in the field (or 1/2 tsp. garlic powder)
2 tbs. olive oil
2 tbs. lemon
2 tsp. dried parsley
1/2 tsp. nutmeg
1/2 tsp. turmeric
1/2 tsp. black pepper

At Home
Store all dry ingredients and bouillon in separate zip-top bags. Stow lemon juice in small plastic container. At camp Slice carrots and reconstitute the bouillon. Simmer all ingredients together 15 minutes, or until the carrots are tender. Serves 4.

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



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