For this recipe, I used my Crosnes, Mixed Snow Peas, Home Mixed Potatoes, Baby Mix Onions, and Garlic Root from The Chef’s Garden. Crosnes? What is that you ask? Crosnes have a crunchy texture and earthy flavor, similar to a Jerusalem artichoke in taste. Crosnes offer a vague, nutty sweetness and juiciness. Cooking is optional with Crosnes, as they are crunchy and full of juice right out of the ground. Wipe them clean or briefly soak them in water to remove any dirt. They are too tiny to peel, and much of their flavor is in the skin anyway. Eat Crosnes raw as a snack. Throw them in a salad for a radish-like crunch. Or pickle them for a real conversation piece. They shine in stir-fried dishes as a crispy alternative to water chestnuts. Crosnes have many awesome health benefits including: they help lower inflammation, reduce headache, prevent heartburn, regulates bowel movement, and prevent heart problems. This is a great dinner for using up the odd vegetables left at your house, there’s no need to be exact with the ingredients. This was the perfect opportunity to use my beautiful Crosnes from The Chef’s Garden. This was my very first time working with them! I combined my items from The Chef’s Garden with vibrant green kale, scrumptious Bella mushrooms, and rich turkey bacon. This recipe will truly warm your soul! I garnished with Micro Broccoli, Micro Watercress, and Garlic Root from The Chef’s Garden. Have you worked with Crosnes before? What recipe did you use them in? I would love to know!
Ingredients
- 2 lbs Crosnes Farmer Jone's Farm at The Chef's Garden
- 1 lb Kale
- 1 Baby Mixed Onions Farmer Jone's Farm at The Chef's Garden
- 1 container Bella Mushrooms
- 1 tbsp Plant Butter
- Turkey Bacon
- 1 TBSP Garlic Root
- Snow Peas Farmer Jone's Farm at The Chef's Garden
- Baby Mixed Potatoes Farmer Jone's Farm at The Chef's Garden
- 3 tbsp Olive Oil Garcia De La Cruz
- Himalyan Pink Salt
- Peppercorn Black Spicely Organics
Instructions
- In a large saucepan, cover the crosnes with water and add a pinch of salt. Boil until the crosnes are tender, 10 minutes; drain. Slice the crosnes 1/4 inch thick.
- Fill the large saucepan with water and bring to a boil. Add the kale and cook until just tender, about 3 minutes. Drain the kale and let cool slightly. Squeeze out any excess liquid from the kale leaves and then coarsely chop them.
- In a small skillet, heat 2 tablespoons of the blended oil. Add the onion and a pinch of salt and cook over moderately low heat, stirring occasionally, until browned.
- Add the potatoes and cook until tender and browned.
- In a nonstick skillet, melt the butter in 2 tablespoons of the blended oil. Add the crosnes in an even layer and cook over high heat until browned on the bottom, about 3 minutes. Turn the crosnes, reduce the heat to moderately high and continue cooking until starting to brown, about 2 minutes. Push the crosnes to the side of the skillet.
- Add 1 more tablespoon of the oil and the mushrooms. Season with salt and pepper and cook over moderately high heat until browned, 3 minutes. Add the remaining 1 tablespoon of oil along with the kale and onion and cook, stirring, until hot. Season with salt and pepper and serve.
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