Basic Use and Preparation

Rinse the corms and blot them dry with paper towels. Using a paring knife, trim off the shoot and the soft base. Then, use either a swivel peeler or a paring knife to remove the outer skin, paring down to the creamy white flesh. Prepare arrowhead as you would potatoes. The corms can be cooked whole in salted boiling water until fork-tender and then sliced or cubed. They can be chopped and fried, mashed, creamed, or braised.