Ingredients for 6 servings

A little history:
  • You and I, lovers of these fine tubers whose taste wavers between salsify and artichoke, can thank agronomist Pailleux who in 1882 introduced and grew this vegetable from elsewhere (Japan or Manchuria) in the department of the former Seine and Oise.
  • Moreover, it will soon become the darling of garnishes in fancy meals, to the point that even Dumas fils when his play was published: "The Japanese Salad" a salad of crosnes was served to all his actors and at the same time this vegetable was called: Japanese Crosnes.
  • 500 g of crosnes rubbed in cloth with coarse salt, rinsed and dried, put in cold water, brought to a boil then cooled and drained*.
  • 60 g of preserved red peppers
  • 50 g of green soy beans
  • 1 teaspoon of turmeric (Madagascar if possible)
  • 50 cl of prepared poultry stock
  • 1 clove of garlic, degemmed and finely chopped
  • a little grated ginger.
  • a dash of soy sauce a dash of olive oil
  • freshly ground pepper.