UTENSILS:

Stiff vegetable brush
Cookie sheet
Food grinder
Saucepan
Strainer

Scrub the roots, scraping off as much of the tough outer skin and rootlets as possible. Place roots on cookie sheet and dry in low oven (200-300 degrees F.) until brown and brittle, about 2 1/2 hours. Grind the snappy roots in a coffee grinder or food chopper.

To 2 1/2 cups of water in saucepan, add ground dandelion roots (one heaping teaspoon per cup). Boil 10 minutes; strain into cups. Lace with cream and sugar and enjoy.