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LadyWayne spotted it and thought it might be worth a try.
Crosne
There is a magnificent root vegetable, the "Crosne" (pronounced Crone), which is now almost unknown and one which you should absolutely become acquainted with.
Some believe it originates from China others claim its home to be Japan; it was introduced in France in 1882 by Mr & Mrs Bois-Pailleux, who harvested them in their garden in the village of Crosnes. Upon deciding to commercialise the product in all of France, in 1887 "stachys affinis" was baptised "crosne" in honour of its host city. A tuber from the plant family Lamiaceae, they are pearly skinned and convoluted, like a screw of roughly 3 to 5cm in length.
Their flavour is incredibly delicate, with hints of artichoke and nut, they make wonderful soups with shallots, cream and cognac or superb roasted with some sea salt and olive oil. They can be treated like any root vegetable, particularly Jerusalem artichokes, which prefer gentle cooking and delicate flavours. Hence they will accompany fish particularly well and sobre cuts of lamb like rack.
Not sure where she got the info from, but sounds interesting.
Crosne
There is a magnificent root vegetable, the "Crosne" (pronounced Crone), which is now almost unknown and one which you should absolutely become acquainted with.
Some believe it originates from China others claim its home to be Japan; it was introduced in France in 1882 by Mr & Mrs Bois-Pailleux, who harvested them in their garden in the village of Crosnes. Upon deciding to commercialise the product in all of France, in 1887 "stachys affinis" was baptised "crosne" in honour of its host city. A tuber from the plant family Lamiaceae, they are pearly skinned and convoluted, like a screw of roughly 3 to 5cm in length.
Their flavour is incredibly delicate, with hints of artichoke and nut, they make wonderful soups with shallots, cream and cognac or superb roasted with some sea salt and olive oil. They can be treated like any root vegetable, particularly Jerusalem artichokes, which prefer gentle cooking and delicate flavours. Hence they will accompany fish particularly well and sobre cuts of lamb like rack.
Not sure where she got the info from, but sounds interesting.
, slightly off putting me thinks
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