Published by: Gourmet Sleuth
Last Updated: 08/18/2013
pickled chorogi - cokemomo
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:
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