Crosnes with Truffled Cream

Pascal Sauton, my wonderful friend and a highly regarded French chef in Portland, Oregon, spent a day with me and my assistant, Andrea, showing us how to clean, parboil, and cook crosnes. With a big smile and jolly laugh, he said, “Crosnes in cream is a classic preparation, but crosnes in truffled cream is even better.” He brought along a jar of black truffle tapenade that he likes to use at the restaurant and used it to infuse the sauce with a heady truffle flavor. Look for the tapenade at