Bulrush Casserole


  • 1 pound small bulrush sprouts
  • 1 pound ground beef
  • 1 large onion
  • 1 can tomato soup
  • 1 cup tomato juice
  • Potato chips
  • Salt and pepper

The small inner stalks of the bulrush are tender and taste like asparagus when cooked. These stalks are easy to remove from the plant: simply part the leaves and pull the shoots from the roots. Wash them in running water, and cut into small pieces. Soak in salted water.

Mix meat and finely chopped onion, add salt and pepper to taste. In a greased casserole put a layer of bulrush sprouts, then a layer of meat. repeat until all the ingredients are used. Pour the tomato soup over the mixture.

Place in a 425 degree oven for about an hour or until the bulrush sprouts are tender, adding a little tomato juice from time to time to keep it moist. Top with potato chips and let stand in oven ten minutes more. Serves six.

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