Root Down: The Crosne

Also known as the Chinese Artichoke, or Chorogi……or the knotroot.

Like little michelin-men. Or some crazy animal turd.

This edible tuber of a shrub from the mint family, came to France from China in the late nineteenth century. The man responsible for spreading its seed in France was from the small village of Crosne, and he saw to it that the name of his small little hamlet would travel far and wide as the vegetable did. Within  five years it was seen in market stalls all over France , and is still fairly popular there. I’m not quite sure how the vegetable made its way to North America, but I do know that Jordan Sturdy of North Arm Farms grows some really nice ones.

Though not related to the Jerusalem or globe artichoke, it does have a similar texture to the Jerusalem artichoke. Usually quite dirty from its long stay underground, it needs a good wash before it can be cooked (or eaten raw!). A restaurant trick I learned  is to par cook them in salted water with a tablespoon of baking soda, which magically loosens the skins. When the tuber is tender, run cold water over, and vigorously agitate them in the a strainer. The skins should just slip off. Then Roast them in butter, pickle them……whatever your heart desires.