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!