Recipe: Crosnes in Freedom

1 Bring your poultry stock to a boil with your teaspoon of turmeric, then at a boil add your crosnes, your garlic and your ginger.

2 Cook for 6 minutes then add the preserved peppers, turn off the heat and leave covered for 15 minutes.

3 Bring to a boil, drain them, place them in a round dish, give them a good grind of pepper, a dash of olive oil and a dash of soy sauce.
As you have no doubt noticed, no trace of salt in this recipe the added ingredients are sufficient for its seasoning.
*By blanching your crosnes your intestines will thank you (smiles).