Adapted from honest-food.net
1/2 pound blue camas bulbs, about a dozen
1 tablespoon olive oil
1 tablespoon verjus, lemon juice or white wine vinegar
Prep Time: 5 minutes
Cook Time: 12 hours
Total Tima: 12 hours 5 minutes
1. Remove the papery sheath off the bulbs and put them in an ovenproof container with a lid. Pour in just enough water to cover the bottom of the container by about 1/4 inch or so. Cover the container and bake the camas bulbs at 220-230 degrees for 12 hours. Check on them after 8 hours or so. You want them to look anything from pale gold to full golden.
2. Slice the bulbs into rings and lightly dust them with fine salt. Saute them in olive oil, butter or some other fat until they brown. They will be a little sticky, so keep the pan moving for the first minute or so to prevent the bulbs from sticking to the pan. Keep an eye on them, as the sugars in the camas will caramelize fast.
3. To finish, toss with the verjus and dust with the smoked salt. Eat at once.
Servings: 2 as a side dish