Parboiled Crosnes

Name: Parboiled Crosnes
Yield: Makes about 4½ cups/455 g
Ingredients: 1 lb/455 g prepared crosnes (see Basic Use and Preparation); 2 tbsp. kosher salt or coarse sea salt

Preparation info

Makes about
4½ cups

Difficulty
Easy

Appears in

Roots

By Diane Morgan

Published 2012

About

Parboiling is an easy first step to transforming these delightful tubers into delicate, crunchy, nutty additions to sautés, stir-fries, and braised dishes.

Ingredients

2 tbsp. kosher salt or coarse sea salt
1 lb/455 g prepared

Side dish
Gluten-free
Vegan

Method

Have ready a large bowl of ice water and a colander. Fill a large pot three-fourths full of water. Add the salt and bring to a boil over high heat.
Add the prepared crosnes to the boiling water and cook until crisp-tender, about 2 minutes. Drain the crosnes in the colander and immediately transfer to the ice water to cool, about 2 minutes. Remove the crosnes fr