Spring Beauty (Claytonia virginica) Recipes

Boiled Fairy Spuds with Butter

Ingredients:

  • 2 cups Spring Beauty tubers

  • 1 tsp salt (for boiling)

  • 2–3 tbsp butter

  • Pinch of black pepper; chopped chives (optional)

Steps:

  1. Scrub tubers in cool water; trim stringy roots.

  2. Bring a pot of water to a boil; add salt.

  3. Add tubers; boil 8–12 minutes until just tender (knife slides in).

  4. Drain well; return to warm pot.

  5. Add butter, pepper, and chives; toss and serve.

Fairy Spud Hash


Ingredients:

  • 2 cups parboiled Spring Beauty tubers (from the “Boiled” recipe), halved or diced

  • 2 tbsp oil or butter

  • ½ small onion, diced

  • 1 clove garlic, minced (optional)

  • Salt, pepper; pinch smoked paprika (optional)

  • 1–2 eggs (optional, for topping)

Steps:

  1. Heat oil/butter in a skillet over medium.

  2. Sauté onion 3–4 min until translucent; add garlic 30 sec.

  3. Add diced tubers; cook 6–8 min, stirring occasionally, until browned.

  4. Season with salt, pepper, paprika.

  5. (Optional) Fry eggs in the same pan or separately; serve eggs over hash.

Fairy Spud Roast


Ingredients:

  • 2 cups Spring Beauty tubers

  • 1–2 tbsp oil

  • ½ tsp salt; pepper

  • 1 tsp fresh thyme or rosemary, chopped (optional)

Steps:

  1. Heat oven to 400°F (205°C).

  2. Scrub and dry tubers; toss with oil, salt, pepper, herbs.

  3. Spread on a sheet pan in one layer.

  4. Roast 15–20 min, shaking pan once, until skins wrinkle and centers are tender.

  5. Taste and adjust salt; serve hot.

Spring Beauty & Wild Greens Sauté


Ingredients:

  • 1½ cups parboiled tubers, halved

  • 2 cups tender wild or garden greens (e.g., nettles, dandelion, spinach, or ramp leaves)

  • 1–2 tbsp oil or butter

  • 1 tsp lemon juice or apple cider vinegar

  • Salt & pepper; red pepper flakes (optional)

Steps:

  1. Heat oil/butter in a wide pan over medium.

  2. Add tubers; sauté 3–4 min to brown slightly.

  3. Add greens; cook 1–2 min until just wilted.

  4. Season with salt, pepper, and a splash of lemon/vinegar.

  5. Finish with red pepper flakes if desired; serve warm.

Sweet-Tossed Fairy Spuds


Ingredients:

  • 2 cups roasted or boiled tubers (from above)

  • 1–2 tsp honey or maple syrup

  • Pinch cinnamon (optional)

  • 1 tbsp chopped toasted nuts (walnut/pecan) (optional)

  • Tiny pinch of salt to balance

Steps:

  1. Warm the cooked tubers in a small pan on low.

  2. Drizzle honey/maple; toss gently.

  3. Add a pinch of cinnamon and salt; toss again.

  4. Top with nuts; serve immediately.