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Parsley Rose Potatoes
2 lbs. Rose potatoes (aka: new potatoes)
1/2 stick margarine
salt and pepper to taste
1 Tbsp. dried parsley
Wash the new potatoes thoroughly. In a big pot, cover the potatoes with water.
Boil until potatoes are tender. Drain and transfer to a serving dish.
In a small sauce pan, melt margarine. Add salt, pepper and parsley and stir until parsley is soft. Pour mixture over the new potatoes, and serve.
"If we do not permit the earth to produce beauty and joy, it will in the end not produce food either."
Joseph Wood Krutch, naturalist (1893-1970)
Crosne, also called Chinese artichoke, Japanese artichoke, knotroot and Chorogi. This is an Asian member of the mint family grown for its unusually shaped edible tubers. They were introduced to Europe in the 1880s (first cultivated in France near Crosne, hence the name) and enjoyed popularity until the 1920s. Crosne have been 'rediscovered' lately and it's popularity has increased here in the U.S. The tubers look a string of misshapen mottled pearls (they are also described as 'petrified worms). They can be eaten raw, in salads, or stir fried, boiled, baked or in soups.
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