Once you’ve ‘dug up’ your crosne the next stage will be to clean them.
Never peel a crosne, simply scrub clean. Do not expose to light as the tubers will darken and lose flavor.
They can be quite small (size of a large chess piece) but simply washing them with water is the easiest option.
The video below is great as it will show you exactly what to do. (from digging them up to cleaning them).
If you have to many to use :
- They will keep for about 1 week if kept in a dark, cold place
- Or simply pickle them for later use.
There are three main ways you can use a crosne :
- Raw – simply grate them (or chop in small bit) and add to a salad
- Baked, Sauteed or Grilled – see below
- As a soup – see below
The first stage if you want to know how to prepare crosne is to treat them like a potato, but one which you can also eat raw !
1. A crosne salad
The easiest way to show how to prepare crosne in a salad is by having a look at the video – where Joseph Gillard, executive chef at Napa Valley Grille reveals its secrets for the Mushroom Panzanella Salad with Pickled Crosne
2. Baked, Sauteed or Grilled
Crosnes are very easy to prepare as a ‘warm’ dish. You can either simply saute them with a bit of butter and garlic as a side dish.
Or why not use them as a ‘stir fry’ alternative ?
- Bake some small onions and garlic for 2 minutes
- Add crosne, paprika powder and a stir fry mix containing sage, thyme, rosemarie
Or roast them in the oven for 3 to 5 minutes with a bit of butter.
3. Crosne Soup
They are also great as a based for a soup.
- Clean and Dice Potatoes
- Add stock and crosnes and cook until tender
- Blend and add cream and brandy
On purpose we’ve kept the ‘recipe ideas’ very simple – there are loads of detailed ‘step by step’ how to instructions on the various recipe site.
The objective is to show just what is possible…