Sweet Potato Ginger Carrot Stew

This healthy stew is full of flavor and very filling. I made it thinking of a hot breakfast but it would be great for any meal. The humble star of this stew is the highly medicinal burdock root. IMG_4069It is very mild in flavor and full of medicinal benefits.


  • 2 1/2 cups water
  • 3 tablespoons corn meal
  • Sweet potato, peeled and cubed
  • 2 carrots peeled and diced
  • Burdock root, thinly sliced
  • Ginger, crushed through garlic press
  • Slice of lemon
  • Salt
  • Shredded cabbage

Combine all ingredients except cabbage and simmer over low heat for 30-45 minutes, until veggies are cooked and stew is desired thickness. Remove lemon slice. Top with shredded cabbage and serve.

6 thoughts on “Sweet Potato Ginger Carrot Stew

    • Hi Cathy-To me burdock root tastes like a combination of parsnip and ginger. It is very mild. I am sipping burdock tea right now–I will likely dedicate a post to the benefits. Corn meal can turn a soup to a stew. Love-Julie


  2. Julie!! How did I end up missing so many of these super recipes!! My eyes are shining at all the wonderful goodness you have put up here. Please write more about the benefits of burdock root and its effects. Thank you! (I have to stop myself from going a bit potty from all the new recipes I’m about to try out!) 😀 Hugs, Shaz

  3. Pingback: Burdock Root | Wild Weed Wisdom

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s