Tonight's Dinner: Pan-Roasted Trout with Sauteed Crosnes and Spring Salad of English Peas, Asparagus, Shitakes, Feta and Mint

In an effort to incorporate more fruits and vegetables into our diet, we've been trying to go to the Hollywood farmers market every Sunday. This week, we came across these cute little tubers called crosnes (pronounced 'krones'). The nice guy who works the booth said Michael Cimarusti at Providence has been serving them, so we thought if it's good enough for Providence, it's good enough for us!


The crosnes (and the whole meal) were wonderful, rooty and crunchy. Next time, I think M will cook them a little more as the larger ones were a little crunchy, the smaller ones were more tender.