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Crosnes
photo by: ma cuisine gourmande vegetariene

Crosnes

Also referred to as a Chinese Artichoke where it grows wild in Northern China.

Article by: Barbara Bowman


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About Crosnes

Crosnes - tachys sieboldii (chorogi [CHAWR-oh-gee] and knotroot) In Japan Chorogi and also referred to as a Chinese Artichoke where it grows wild in Northern China. The word chorogi means "longevity" and is tuber is considered considered to be a sign of good luck.

photo by: ma cuisine gourmande vegetariene

The plant is in the mint family but the edible part of the plant are small white tubers. The tubers can be eaten raw as one might a Jeruseleum artichoke (no relation) or cooked like a potato or other starch.

Crosnes as they are called in France were introduced in the late 19th century and named after the village where they were first introduced. Crosnes du Japon was the given name by Paillieux (of Paillieux and Bois, Le Potager d'un curieux, 1882)

How To Use Crosnes

Varied uses include sliced raw and used in salads, pickled, steamed or in stir-frys. Tubers can also be dipped in tempura batter and fried. Crosnes are never peeled.

Chef Charlie Trotter, restaurant "Toque" includes them on his menu Roasted Monkfish Tail on the Bone with Pig's Tail Pieces, Crosnes & Mustard Vinaigrette.

Elizabeth Schneider offers several usages contributed by chefs including:

Use pickled Crosnes for Martinis - Chef Joho
Pink Pickled Chorogi on Black Soybeans - Chef Morimoto
Mackerel Tartare with Crosnes - Chef Anita Lo
See credits section below for book reference.

Select And Store

Tubers should be pale and firm (not rubbery). Can be placed in an open basket or container, refrigerated for about a week.

Where To Buy

The fresh tubers may be difficult to find. Check out your local farmers market because they are becoming popular again. Also check local Asian grocery stores
.
Marche aux Delices - Fresh Crosne Tubers
Tripplebrook Farm - Chorogi Seeds 
Bien Manager - Crosnes in Vinegar
Goowin Creek Gardens - Tubers for growing

Featured Recipe

Classic French Crosnes

I N G R E D I E N T S
1 pound crosnes
4 tablespoons butter
Salt, pepper

I N S T R U C T I O N S
Wash the crosnes by soaking them in water and scrub gently with a vegetable brush taking care to get all dirt and sand out of the nooks and crannies.

Heat butter over medium-high heat in a heavy pan. Add the crosnes whole, stir, reduce heat and cook for about 30 minutes.

Season with salt and pepper. You can also sprinkle with
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Crosnes Recipes

Sources And Resources

Crunch a bunch of crosnes: tiny, twisted tubers show market potential - garden & yard by Doreen G. Howard

Saveurs du Monde - General information, nutrition

Vegetables from Amaranth to Zucchini by Elizabeth Schneider

Substitutions and Equivalents

Crosnes are small, about 4 ounces (1/4lb) is about 40 tubers. If you have a recipe that calls for crosnes and you can't find them, substitute Jerusalem Artichokes.

Crosnes Nutrition

3/4 cups - 100g
Calories75
Total fat (g)0
Saturated fat (g)0
Monounsaturated fat (g)0
Polyunsaturated fat (g)0
Dietary fiber (g)2
Protein (g)2.6
Carbohydrate (g)17
Cholesterol (mg)0
Sodium (mg)4
Sugars (mg)0