Unknown vegetable: Crosne
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Crosne or Japanese Andorn is a relatively unknown vegetable. The spiral-shaped tubers growing underground are edible. These tubers bear a striking resemblance to small worms. Although the name does not suggest it, this vegetable is native to Northern China. It is an easy vegetable to grow yourself. What kind of vegetables are they and what is the best way to eat crosne?
Crosne, the origin
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Crosne is native to Northern China, is a perennial plant and belongs to the lip flower family. This herbaceous plant can grow to about fifty centimeters high and the tubers to be eaten are between three and five centimeters. The vegetable got the name "crosne" because of the place Crosne in France. This vegetable was first commercially grown there at the beginning of the 19th century. Incidentally, it is also a delicacy in that region. The tubers are grown on a large scale in Japan and India.
Vitamin and minerals
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Crosne is part of a healthy diet. It is a low-calorie vegetable. Crosne contains vitamins B and C, as well as iron and various mineral salts.
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What kind of vegetable is it and how to grow it?
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Taste The taste is not easy to define. The taste is closest to artichokes, salsify and also new potatoes. Furthermore, this vegetable has a spicy nutty undertone. The smell is less attractive when the tuber comes fresh from the ground. This vegetable has a slight musk scent.
Growing
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Crosne is easy to cultivate yourself, as this plant does not ask for much in terms of nutrient soil. Preferably you put a few tubers in the ground in the months of March or April. It can also be later, but these months are preferred, because you can still harvest the same year. Choose a sunny or semi-shaded place. The tubers to be grown need to be about 10 centimeters in the ground. During cultivation it is good to loosen the soil regularly. Additional fertilization is allowed, but if the soil is not really impoverished, this is not necessary for successful flowering. Water the tubers on average.
How to include in the meal?
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General Fresh Crosne is not for sale everywhere, but it is available at the Asian and oriental markets. You have also preserved crosne in a jar. It is not a cheap vegetable, because for a kilo of fresh crosne you can easily lose about € 15.
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Raw
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Raw crosne is nice to nibble or you dip raw in a fresh yoghurt sauce. Ideal for in between. Raw crosne is also delicious in a meal salad, for example prepared with a vinaigrette. A salad that you can fill in to your own taste. Crosne gives a nice bite to the salad.
Baking, cooking and deep-frying
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Crosne can be baked; do this preferably in oil. Stick with it, because the light brown crust appears very quickly. Cooking crosne is also an option. Do this briefly and on low heat. You can even use crosne in a vegetable soup. Add the tubers at the last minute. That is a few minutes before the soup is ready to prevent the tubers from becoming soggy.
Finally
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Crosne is a small somewhat unattractive looking vegetable, but this does not detract from the taste. The vegetable is part of a healthy diet and is an addition to the well-known vegetable palette. The vegetable can be used in the kitchen in various ways, which makes this healthy vegetable very versatile.
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Crosne is a small somewhat unattractive looking vegetable, but this does not detract from the taste. The vegetable is part of a healthy diet and is an addition to the well-known vegetable palette. The vegetable can be used in the kitchen in various ways and that makes this healthy vegetable very versatile.
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