Crosnes - winter vegetables

Crosnes, also known as Chinese artichokes, are one of those rare vegetables that chefs adore but growers often approach with caution. Their distinctive pearl-like shape, crisp texture and delicate flavour—somewhere between a water chestnut, Jerusalem artichoke and hazelnut—make them a favourite in fine dining. Yet their rarity has little to do with demand and everything to do with the extraordinary amount of labour required to produce them. Each tiny tuber develops underground over a long growing season and must be carefully dug by hand to avoid damage. Once harvested, every crosne needs to be meticulously washed to remove soil trapped between its many ridges, a time-consuming process that makes commercial production expensive and limits supply. (specialtyproduce.com)

For chefs, however, crosnes are worth every bit of the effort. Their beautiful, sculptural appearance and satisfying crunch bring something genuinely unique to the plate, while their short winter season makes them a true celebration of the moment. At Patsy’s, we love ingredients that tell a story of patience, craftsmanship and respect for the seasons, and crosnes embody all three. They remind us that the most remarkable produce is often the most difficult to grow—making every carefully harvested tuber something to savour rather than take for granted. (en.wikipedia.org)