Crosne de Japon
Crosne de Japon refers to a kind of vegetable from France which are small, twirly tubers and tapered at both ends. They are a "forgotten vegetable" or an ancient/old and unusual variety of vegetable, and are still being cooked by boiling them until tender, and dressed simply with butter, salt and pepper.
Related Articles | |
Flauzen | ■■■■■ |
Flauzen refers to a dish from Saarland, Germany. It is a salad made of Tripe (tripe salad). Flauzen is . . . Read More | |
Cottage Soup | ■■■■■ |
Cottage Soup refers to the Irish meatless vegetable soup seasoned with salt and pepper and a dab of butter, . . . Read More | |
Beurre sale | ■■■■ |
Beurre sale is a French term which means "salted butter. Beurre sale is a butter with 5 to 10 percent . . . Read More | |
Assaisonner | ■■■■ |
Assaisonner is a French term which means to season, to flavor, to dress, all referring to food. Example . . . Read More | |
Katerschmier | ■■■■ |
Katerschmier refers to a dish from Saarland, Germany made with Limburger Cheese cut into small pieces . . . Read More | |
Dictionary of Food and Drink in Philippines | ■■■■ |
Dictionary of Food and Drink in Philippines General Terms and IngredientsBreadtinapayBread rollspan de . . . Read More | |
Dovi | ■■■■ |
Dovi refers to a paste or stew made from groundnuts or peanut butter. Peanut is called groundnut in South . . . Read More | |
Revenir (Faire) | ■■■■ |
Revenir (Faire) is a French term which means to quickly color a food in hot fat or oil; to give vegetables, . . . Read More | |
Sauce au beurre | ■■■■ |
Sauce au beurre : Sauce au beurre is a French sauce of hot, thick bechamel sauce with added egg yolks . . . Read More | |
Ratatouille | ■■■■ |
Ratatouille is referring to a Southern French vegetable stew of onions, tomatoes, zucchini, eggplant . . . Read More |