Arrowhead with Egg Vinaigrette
1 lb. Arrowhead tubers, scrubbed
2 hard cooked eggs, mashed
1 egg yolks, raw (rehydrated from powder is another option)
1/2 c. Olive oil (olive is preferred but you can use whatever you have on hand so long as it doesn’t have a strong taste)
1 t. Minced parsley (fresh or dried)
1 T. Minced basil (fresh or dried)
1 t. Minced chives (fresh or dried)
2 T. Lime juice
1/2 t. Salt
1/4 t. Pepper
Boil tubers in salted water until tender. Plunge in ice water and peel off outer layer. Mash hard-cooked egg with raw yolk. I know, it sounds gross and doesn’t look much better but it really is good. Add this a teaspoonful at a time, while beating. Next, add remaining ingredients and mix thoroughly. Pour over arrowhead and marinate for 3 to 4 hours. Serve on a bed of wild greens. Yield: 4 servings.
1 lb. Arrowhead tubers, scrubbed
2 hard cooked eggs, mashed
1 egg yolks, raw (rehydrated from powder is another option)
1/2 c. Olive oil (olive is preferred but you can use whatever you have on hand so long as it doesn’t have a strong taste)
1 t. Minced parsley (fresh or dried)
1 T. Minced basil (fresh or dried)
1 t. Minced chives (fresh or dried)
2 T. Lime juice
1/2 t. Salt
1/4 t. Pepper
Boil tubers in salted water until tender. Plunge in ice water and peel off outer layer. Mash hard-cooked egg with raw yolk. I know, it sounds gross and doesn’t look much better but it really is good. Add this a teaspoonful at a time, while beating. Next, add remaining ingredients and mix thoroughly. Pour over arrowhead and marinate for 3 to 4 hours. Serve on a bed of wild greens. Yield: 4 servings.