This recipe serves two when served as a side dish.
1 cup cattail shoots, chopped
1 tbsp butter
2 tbsp white wine
Sea salt and cracked pepper, to taste
Splash lemon juice
In a boiled pot of hot water (not salted) blanch shoots for five seconds then plunge in an ice bath. Melt butter with white wine in a hot pan and add shoots. Season generously with salt and pepper and serve immediately.