Basic Use and Preparation

Pick over the crosnes and remove any soft ones. Trim any long rootlets (stem pieces). Place the crosnes in the center of a thick, clean kitchen towel and sprinkle generously with salt. Roll them up in the towel and twist the ends like a candy wrapper. Vigorously shake the towel from side to side. The agitation and friction from the salt will help to remove some of their thin brown skin. Rinse the crosnes under cool running water to remove the excess salt and blot dry. The crosnes are now ready to use in any recipe that calls for prepared crosnes. They can be parboiled, sautéed, fried, stir-fried, steamed, roasted, or pickled.