Creamed Bulrush


  • 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.

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