Chinese Crosnes
Recipe from our Chef Patrick Asfaux
Difficulty : ![]() | Price : ![]() | Print this recipe : |

Ingredients :
Recipe for a forgotten vegetable:
They are often found on market stall, but no one knows how to cook them. There is a lovely way to cook chinese crosnes as a side dish.
Direction :
To peel them, just put them in a clean kitchen cloth with some rock salt and shake them and roll them well against each other. There you go, it is done!
Steam them, boil them in salted water for 10 minutes or simply blanch them.
If you wish you could even cook them, after being blanched, for ten minutes in some veal stock.
© 2005-2008 A.F.Touch. All rights reserved
English Translation by Yann Seite
More recipes
| Fishes : | Herring Papillotes | Other dishes : | Cassoulet |
| Meat : | Roasted Duck with Peas | Other dishes : | Pot-au-Feu |
| Fishes : | Raie and Leek Bake | Vegetables : | Gratin Dauphinois |
| Desserts : | Fruit Kebabs | Meat : | Marengo Veal Sauté |
| Desserts : | Petits Suisses Tart | Meat : | Duck confit in small dish |
| Meat : | Roast Turkey with Chestnuts | Desserts : | Redberries Syllabub |
| Starters : | Parcel of Leek and Smoked Salmon | Starters : | Soupe des Hortillonnages |
| Meat : | Andouillette | ||





