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Arrowhead and Bull Tongue

Source of Recipe

Unknown


List of Ingredients

Use the tubers, peel or not, and boil, saute, etc.... or bake in a casserole.


Recipe

Arrowhead soup
3 medium leeks
1 small onion
3 C peeled and sliced arrowhead tubers
3 C chicken stock
1 C cream
salt
pepper
Mince the leeks and onion. Saute in butter. Add tubers and stock. Puree and return to stock. Add cream and season to taste. Serve hot or cold. Garnish with watercress.

Arrowhead saute
3 T oil or butter
24 small arrowhead tubers
salt
pepper
sprinkle of paprika
chives or parsley
Peel the tubers. Heat oil and toss tubers to coat. cover pan and cook slowly until tender. Season to taste and sprinkle with paprika. Just before serving garnish with chives or parsley. Serve as a side dish.

Arrowhead Swiss scallop
4 C peeled and sliced arrowhead tubers
2 T butter
salt
pepper
1/2 C grated Swiss cheese
parsley
Slice tubers 1/4 inch thick. Boil and let cool. Generously butter a casserole dish. Place one layer of tubers in dish, season with salt and pepper and grated Swiss cheese. Repeat layers until tubers are used up. Bake 45 minutes. Garnish with a sprinkle of cheese and parsley. Serve as a side dish.