- 12 pounds tender bulrush shoots
- 1/2 teaspoon salt
- 1 cup water
- 3 tablespoons butter
- 3 tablespoons bulrush flour
- 3 cups liquid (milk plus drained bulrush juice)
- 1 tablespoon sugar
- 1/4 teaspoon pepper
- Hard boiled egg slices
Rinse the fresh bulrush shoots and steam with salt and water in a covered pan until limp. Drain off all juice into a measuring cup and save.
Chop bulrush shoots finely. melt butter in the top of a double boiler and stir in flour. Gradually add bulrush juice and enough milk to bring total liquid to 3 cups. Stir constantly until smooth. Season with salt and pepper to taste.
Garnish each serving with hard boiled egg slices.
Back to Bulrush
Back to The Edible Wild