Quick Answer
Cattail roots can be used to make soups or stews, and have edible properties similar to those of sweet potatoes or turnips. They contain starches and have a slightly sweet flavor. Cattail roots must be cooked before consumption to break down their cell walls.
Preparing Cattail Roots for Cooking
To use cattail roots in soups or stews, they must first be prepared. Dig up cattail rhizomes in late autumn or early spring, when the plant is dormant. Wear gloves to avoid skin irritation from the sap. Remove any dead or damaged leaves and trim off the tops, leaving about an inch of green shoots. Wash the roots under cold running water, and then scrub them with a vegetable brush to remove any dirt or debris.
Cooking Cattail Roots
Peel the cattail roots using a vegetable peeler, or scrape off the outer layer with a knife. Cut the roots into bite-sized pieces, similar to small cubes or wedges. Boil or steam the cattail roots until they are tender, which can take anywhere from 15 to 30 minutes, depending on their size. Alternatively, you can sauté or pan-fry the cattail roots, but this method may not break down the cell walls as effectively.
Using Cattail Roots in Recipes
Cattail roots can be used in a variety of recipes, including soups, stews, and casseroles. A good starting point is to use a ratio of one part cattail root to two or three parts other vegetables, such as carrots or potatoes. Boil the cattail roots until they are tender, then add other vegetables and spices to create a hearty stew. You can also puree the cooked cattail roots to create a creamy soup base.
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