Season now started for this little white tuber sometimes known as Japanese artichokes in professional kitchens
Crosnes have a nutty, artichoke flavour, season from end October-April
Can be eaten raw or cooked.
They do not need to be peeled just washed and scrubbed and then can be boiled or blanched in water then roasted or pan fried gently in olive oil with garlic,chopped tomatoes,flat parsley or basil finished with lemon juice.
Served hot with lamb, chicken, pork, duck & game also great with grilled fish just delicious and so nutritious, just as good served cold with cold meats or simply as a side dish.