Crosnes and Peas
Your hardest task will be to find crosnes. Large farmers markets will have them in fall and winter, as will specialty markets. Probably easier would be to buy crosnes online. If anyone can located a reliable source for the tubers (for growing), please let me know in the comments section. I like a little drizzle of Oregon White Truffle Oil on this dish, but you could use another truffle oil or just leave it out. I like it because it gives the dish an earthy, luxurious base note underneath the crunch of the crosnes and the brightness of the lemon and parsley.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
of fresh crosnes,
any brown spots trimmed off
duck fat or unsalted butter
fresh or thawed, about 1 cup
to 2 tablespoons chopped fresh parsley
to 2 tablespoons lemon juice
Black pepper to taste
White truffle oil, for garnish
Bring a large pot of salty water to a boil and get a bowl of ice water handy. Boil the crosnes for 2 minutes, then move them to the ice water. Remove when cool and set aside.
Heat the duck fat in a large saute pan over medium-high heat. When it's hot, add the crosnes and the garlic cloves and toss to coat in the fat. Sprinkle a little salt over everything and stir-fry for 1 to 2 minutes. Do not let the garlic burn. Add the peas, toss to coat and cook 1 more minute.
Turn off the heat and toss in the parsley. Let this wilt for a minute or so, then drizzle over the lemon juice. Grind some black pepper over everything, garnish with the truffle oil and serve.
You can also serve this as a cold side dish, but if you do, use olive oil instead of duck fat don't add the lemon juice until you are ready to serve.