I spontaneously purchased Burdock Root at Green market after reading on a sign it was good for your skin. I doubt the one large piece I purchased was enough to have an affect, but I was apprehensive and unsure of what to do with it. As usual searching online led me to a recipe (scroll halfway down the page to: Hiroko's Kimpira Gobo).
While the idea of preparing and julienning the burdock and carrot wasn't appealing, I couldn't resist the sesame based seasoning. I added parsnip to the mix and substituted olive oil for vegetable oil. I didn't see the changes mentioned in the burdock root, but felt it was reasonably cooked based on the increased flexibility of the carrots. The extended cooking time really brought out the natural sweetness in the carrots and the burdock root had a unique, slighly nutty flavor.
I meant to eat the amount below over two meals. That didn't happen. Next time, hopefully soon, I will make a double batch.