View photos of the edible plant  Lomatium nevadense (Biscuit root), profiled in Sonoran Desert Food Plants, Wild Edible Plants of Arizona, and Southern California Food Plants.

A passage from Sonoran Desert Food Plants:

The young herbage can be eaten raw, or better yet, boiled or steamed and consumed as a cooked green.

A passage from Wild Edible Plants of Arizona:

The thickened and non–woody small roots of Biscuitroot are starchy and bland–tasting, not at all unlike a parsnip.

A passage from Southern California Food Plants:

They can be a little acrid, astringent, and fibrous – boiling/
cooking or drying/grinding will render them more palatable.