Parboiled Crosnes

Preparation info
  • Makes about

    4½ cups

    • Difficulty


Appears in

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.


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


  1. 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.
  2. 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