Camas bulbs are native to North America, and there are several varieties -- all blue. The plant is most common in the Mountain West, where there can be whole fields full of it. Be very sure of your identification, as there is a similar plant, the death camas, that looks close enough to a blue camas to keep you on your toes. Camas needs to be cooked slowly and for a long time before you do anything else with it. If you skip this step, all the inulin in the bulb will still be present when you serve them, and you will all be farting like crazy in a few hours. Slow, moist cooking breaks the inulin down into fructose. I cooked the bulbs at 220 degrees for 12 hours to get to a point where the bulbs were still savory, but with a hint of sweetness like a parsnip. You could try cooking longer or hotter for different effects.
Note that cook time does not include the long, initial slow-cook.