Alexis Posted November 12, 2004 Share Posted November 12, 2004 Was it here or on the gardening section we talked about crosne?Anyway, I bought a handfull at Carrefour this morning to try. 15€ kilo so not cheap. If I like them I will have a go at growing them next year. Link to comment Share on other sites More sharing options...
Alexis Posted November 13, 2004 Author Share Posted November 13, 2004 I blanched them for three minutes. Didn't peel them, just gave them a good wash. They certainly have the flavour of artichoke and the texture. Actually, I am not that keen on the texture of artichokes.The jury is out on this one. Will give the others to OH on a salad with vinegrette. When he saw them last night I think he thought that they were cooked grubs/caterpillars! I only ate two. Obviously. On a regime! Link to comment Share on other sites More sharing options...
Millymollymandy Posted November 15, 2004 Share Posted November 15, 2004 Think it was the gardening section - it was me who was enquiring.Anyway, how were your stomachs afterwards? Did you get the same effect as with Jerusalem Artichokes? In researching on the net I found they have the same/similar undigestible whatever in them as the said fartichokes! That's what put me off, plus the instructions for cleaning them (rub in a teatowel with coarse salt to get the skin off). Seemed like a lot of hassle. Link to comment Share on other sites More sharing options...
Alexis Posted November 15, 2004 Author Share Posted November 15, 2004 Ha. I only had two as on a diet..... The next night I chopped them up and put them in a stir fry. I can't say that I noticed them.No adverse effects with two.....didn't peel them as couldn't be faffed...certainly artichoke-y as regards flavour and texture. Link to comment Share on other sites More sharing options...
Musicmonkey<ADDRESS><STRONG>Musicmonkey<STRONG><ADDRESS> Posted November 15, 2004 Share Posted November 15, 2004 OK. I give up - what are they? Did look in dictionary but no joy, now I'm curious. Link to comment Share on other sites More sharing options...
Alexis Posted November 15, 2004 Author Share Posted November 15, 2004 They are a vegetable. They are about two inches long, creamy white and look as if they could be a grub or a caterpillar. Several round balls, diminishing in size, joined together.... Link to comment Share on other sites More sharing options...
Teamedup Posted November 15, 2004 Share Posted November 15, 2004 The are a golden brown colour and sort of look like peanuts in their shells, but as as the skin is smoothish makes them look like grubs. Link to comment Share on other sites More sharing options...
SaligoBay Posted November 15, 2004 Share Posted November 15, 2004 And some recipe suggestions:http://www.saveurs.sympatico.ca/ency_3/racine/crosne.htmIt says you can do them in the wok with marinated plums and tofu. Link to comment Share on other sites More sharing options...
Mersons Posted November 20, 2004 Share Posted November 20, 2004 Regarding the windy effect of these veg, try putting some bi-carb of soda in the cooking water. When I mentioned the fart factor of the Jerusalem artichokes and various beans to a french friend, she told me about the bi-carb trick. She uses it when cooking anything that has that effect and swears that it works wonders. It seems that you can buy the bi-carb in any pharmacie. Sheila Link to comment Share on other sites More sharing options...
GRT17 Posted November 20, 2004 Share Posted November 20, 2004 If you are looking for Bi-carb it can also be found in supermarkets. Gill Link to comment Share on other sites More sharing options...
Pucette<P><FONT face="Times New Roman" size=3>Pucette<FONT><P><FONT face="Times New Roman" size=3><P class=MsoNormal style="MARGIN: 0cm 0cm 0pt">"Qui ne connaît pas la campagne lhiver, ne connaît pas la campagne et ne connaît pas Posted November 20, 2004 Share Posted November 20, 2004 When fresh they are pearly white. Link to comment Share on other sites More sharing options...
Millymollymandy Posted November 21, 2004 Share Posted November 21, 2004 Whereabout in a supermarket would you expect to see the bicarbonate of soda? And what is it called in French, so that I could ask for some in a pharmacy. Link to comment Share on other sites More sharing options...
Alexis Posted November 21, 2004 Author Share Posted November 21, 2004 Around here it is near the herb/salt bit. Bicarbonate de soude.Can be in tubs, boxes or plastic bags. Link to comment Share on other sites More sharing options...
GRT17 Posted November 21, 2004 Share Posted November 21, 2004 Alexis, you beat me to it! definitely to be found near the herb /salt shelves. The one I buy comes in a box. (it is very useful for cleaning difficult stains, especially around the taps)Gill Link to comment Share on other sites More sharing options...
Millymollymandy Posted November 21, 2004 Share Posted November 21, 2004 Thanks folks!I was just feeling rather mystified, as I had never spotted it in the baking section!! Link to comment Share on other sites More sharing options...
Alexis Posted November 21, 2004 Author Share Posted November 21, 2004 Your problem Millymollymandy, is that you are being LOGICAL.No use at all over here! Link to comment Share on other sites More sharing options...
Teamedup Posted November 21, 2004 Share Posted November 21, 2004 Isn't it like looking for chapelure. I still can't say where I should find it, I'm sure that they put it out au pif. Link to comment Share on other sites More sharing options...
Battypuss Posted November 24, 2004 Share Posted November 24, 2004 In my experience, the French defy any and all forms of logic. And supermarket shelves are stocked by colour-blind illiterates (not that I have anything against colour-blind illiterates). Why else would one find matches next to flour? I'm still trying to work that one out... Link to comment Share on other sites More sharing options...
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