Gobo Spaghetti

Back from Sydney yesterday. We got tired of eating meats during the trip. Need vegetables!! But only few vegetables left in the fridge.....

To clean up our fridge and open our bowels, made

Gobo Spaghetti.

"Gobo(burdock)" is one of the Japanese typical roots vegetable and it has lots of dietary fiber.

Japanese people may be surprised when I use it for pasta. However, the taste and the texture of it are really similar to artichoke! Try it!

~Gobo Spaghetti recipe~

Ingredients

2 sticks gobo

2 cloves garlic

1 red pepper ( if you like)

3 tablespoons extra vergin olive oil

sea salt and freshly ground black pepper

200g spaghetti

parmijano lejjano cheese as much as you like

Method

1 shred gobo and soak them into the water added a little bit vineger for 5 mins to keep the colour when braised.

2 put garlic and oil in the thick pan( le creuset would be fine) with low heat. Add gobo.

3 Put the lid on the pan and braise until soften. probably 15~20mins.if you like to enjoy the texture, 10minutes should be fine. Turn the heat down to minimum while cook.

4 add salt and pepper.

5 cook spaghetti in salted boiling water according to packet instruction (1 table spoon seasalt for 1litre boiled water)

6 Drain and quickly toss together with the braised gobo sauce

7 Add some salt and pepper if you need.

8 put the shred Parmesan on the spaghetti

serves 2

Tip: Use high quality seasoning and a thick pan such as le creuset!! Never failed.