These are two vegetables available on the food markets at the moment in France. I am not sure how easy they are to buy elsewhere, but at least you will know what to do with them if you find some! I really like eating different vegetables and I like putting these two together.
Salsify is a root from the sunflower family. It is peeled and boiled for 12 minutes in water with a tablespoon or two of lemon juice. They can stain your hands when peeling and you have to work quick as they oxidise, so peel, cut and place in the lemon water quickly and cook when ready - they can be reheat. Once cooked, they still remain firm to the bite, but have a smooth texture.
Dress with butter and more lemon or you can have them in a reduced cream sauce.
So, the crosnes are a vegetable and not maggots (see below - LOL)! Belonging to the mint family and originating from Japan, they became popular in France from the end of the nineteenth century. They are rinsed in water and rolled about in a tea towel to clean the skins . Place in boiling water with some lemon juice and boil up for about 8 minutes. They have a delicate taste not dissimilar to artichokes and have a slight crunch. They too can be dressed in butter and seasoned.
Thank you for all the energy sent - I am now on the mend!
So glad to hear you're on the mend.
ReplyDeleteI've heard of salsify, but not crosne. The flavor sounds good, but it does look a bit odd, lol.
Hello Terry,
DeleteThank you, yes odd is what I would say too!! I Quite like the salsify and the crosnes have a novelty factor, but not unpleasant!
Ivan
I've heard of (but never cooked) salsify but never crosne. They do look a little bit maggoty, it has to be said! Sadly we never see produce like this in our local supermarkets.
ReplyDeleteLoving your new blog header - very seasonal and cosy. x
Hello Gillian,
DeleteThanks, I kept forgetting to change my header and now I am thinking of a Christmas one! They are veg I buy just for a change - saying that I would recommend the salsify if you did see some. Hope your prep for Christmas is coming along how you want - I have done a bit of standby for the freezer!
Ivan
I've never heard of either. The crosne remind me of hearts of palm. (yum) I've missed some posts as life's thrown a curve ball here, but we're coming back. So, I was delighted to read you're on the mend as well. Hope all continues to go well for you.
ReplyDeleteHello Kittie,
DeleteI am sorry about your sad news, so tragic. Hope that you are alright. Thank you for your kind words.
Ivan
I'm so glad you're on the mend.
ReplyDeleteYou do cook some interesting things! Here salsify is also called oyster plant--why, I don't know. I grew it once and didn't see any resemblance to the taste of oysters.
Hello Carolyn,
DeleteThank you I was dreading it would take months but although I am tired I am getting there. It has to be said I will buy most things at the food market!! I did read it was called an oyster plant because of the taste but like you I really couldn't taste the likeness (especially as we get amazing oysters in Normandy!) it was more carrot/artichoke with a texture of just cooked asparagus. I do buy them a few time each fall but the crosne only occasionally.
Ivan
Gosh, my translator went crazy, LOL .... I like the change of header.
ReplyDeleteHello,
DeleteThank you, I should have changed it before! I will have to translate the title to see it wasn't too crazy in Spanish!
Ivan
Ivan,
ReplyDeleteWhat a great post! I have purchased and cooked crosne at NYC's Union Square Greenmarket. As I recall, I toss them with a bit of butter and herbs. They were good but not something I have to add to my repertoire. Many American cookbooks used to refer to salsify as the "oyster plant," because some misguided individual thought that salsify tasted like oysters. Duh. Not a chance. And some lazy food writers continued to pass along that bit of stupidity. Salsify can also be found here at farmers' markets, mostly in colder climates. Love, Harriet
Hello Harriet,
DeleteI was (and will) just about to write to you. Happy to know that the salsify and crosne can be bought elsewhere! I agree the crosne are not as special as they look and although I liked them, they are quite expensive.
Ivan x
Good to see you Ivan!!! welcome back!
ReplyDeleteNow to these funny looking vegetables.....I too have not heard of either. I would be willing to try them but I suspect they would be very difficult to found here....but wait! I have an idea that a market in Halifax which imports lots of different varieties of veggies just may......I'll let you know.
Oh yes, tomorrow I am going to bake your yogurt and berry cake....have everything ready. FIngers crossed!
Thank you Jim,
DeleteIf you do get a chance to find some salsify try it, I think its worth it. It doesn't look much, so I suppose it may get passed by! Hope the cake goes well, let me know how it goes - I had it warm which was quite nice too and it was nicer the next day (like most bakes!)
Have a good day!
Ivan
I'm so glad to hear that you are on the mend. These are two very different vegetables that I have never heard of before. The salsify looks bad before peeled and cooked, but once cooked it looks similar to parsnips. I'm sure it tastes pretty good coming from the sunflower family. Now, the crosnes.....hmmm.....they really do look like maggots! I just don't think I could get past that. LOL!
ReplyDeleteThank you Janet,
DeleteI thought it may make a different post - yes, the salsify is just like a parsnip but a little smoother and as for the maggots they are not everyone's 'cup of tea' I am the only one to eat them here, even the puppy didn't want to try one!!!
Have a good day
Ivan