Go to the Globe and Mail homepage

Jump to main navigationJump to main content


Sauteed cattail shoots Add to ...

This recipe serves two when served as a side dish.

Follow us on Twitter: @GlobeFoodWine

  • Servings: Serves two 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.

Next story


In the know

The Globe Recommends


Most popular videos »


More from The Globe and Mail

Most popular