[Sca-cooks] Mystery Vegetable

[Christina Nevin]

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Adamantius wrote:
> So, does anyone know what it is? And how do you cook it?
I can't find the reference source I used to have, which had a photo, but it
sounds like it might be something like a jerusalem artichoke, or perhaps the
tuber known in England as galingale or in French as souchet. No relation to
the Southeast Asian rhizome.

Brighid wrote
There is a picture and description of Japanese artichoke
at:http://www.foodsubs.com/Tubers.html




Ta all. Seems it is a Japanese (or Chinese) artichoke. Also known as crosne.
Found a page which delightfully described it as "looking like a white
larvae" <laff> and used as an accompaniment to meat dishes. Still uncertain
how to cook it so I'll treat it as a yam and lightly boil.

Adamantius wrote:
>Other than that, I had real fun at the market, got some wonderful French
verjus and truffle oil, some pied bleus, chantarelle & black trumpet
mushrooms. And some wild boar pancetta which should be interesting.
Fun is a _good_ thing. So is disposable income ; )

No kids. No pets. No car. Gotta do something with the money I don't spend on
books! <g>

Cooked dinner for a friend last night. Entree was pickled anchovies with a
fresh turmeric & honey sauce - this morning my fingers and fingernails are
the most amazing shade of bright bright yellow! And I have the nasty
suspicion they're gonna stay that way for a week or so. Eek.

Ciao
Lucrezia



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