Crosnes Sautéed in Butter (Chinese Artichokes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- crosnes
- butter
- chopped parsley
Instructions
- Heat butter in a frying pan until it is very hot.
- Put in the blanched, drained and dried crosnes and sauté them over a brisk fire until they are browned.
- Arrange in a timbale and sprinkle lightly with chopped parsley.