2cupscattail heartstender white bottom portions only, diced ¼ inch
¼cupdry white wine
2tablespoonshigh quality champagne vinegarI like Beaufort brand
½teaspoonsaltor more to taste
1fresh bay leafyou can substitute dried
1by 1 inch slice of lemon zest
¼cupshallotdiced ¼ inch
¼cupflavorful oillike extra virgin olive oil or sunflower
1teaspoonminced garlic
1teaspoonchopped fresh thyme
Instructions
Sweat the garlic in the oil, stirring occasionally until it is aromatic and slightly tan colored, do not allow the garlic to burn. Add the shallot and cook for 2 minutes more.
Add the wine, cattail hearts, bay leaf, lemon, thyme, and salt, then cook until the cattails are tender, about 10 minutes, covered with a piece of parchment to prevent too much water from evaporating and making the pan dry.
Add the vinegar, taste the mixture for salt and adjust as needed, then transfer to a container with a tight fitting lid and reserve until needed. The relish will keep for a month, if not longer.
Notes
This ends up tasting like artichoke relish. Generally when I use it I'm going to warm it up somehow and put it on something. Last week at my dinner at Heirloom Restaurant we spooned a little bit on top of pasta with a sauce made from their pollen.You can substitute different herbs, but I really like bergamot, thyme, oregano, marjoram or summer savory.