- 2 cups arrowhead tubers, washed and scrubbed (found online or in specialty stores)
- 1 tablespoon butter
- 1 small onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1/4 cup sour cream
- 1 teaspoon Wild Herb Seasoning
- Slice arrowhead tubers. Place into a large saucepan and cover with water. Boil gently about 20-30 minutes, until tender. Drain tubers.
- In a saucepan over medium heat, melt the butter. Add the onion, celery, and carrots and sauteé until tender, about 10 minutes.
- Add sauteéed vegetables, sour cream, and seasonings to cooked tubers. Mix well to combine and serve.