Roasted Crones

Yield:
5 lb

Step 1

5 lb • Crones

Soak crones in salted water for one hour. Blanch crones for four minutes or until firm but tender.

Step 2

8 each • Garlic cloves • peeled

1/2 bunch • Fresh thyme

4 oz • Extra-virgin olive oil

to taste • Salt

to taste • Ground black pepper

1 cup • Vegetable stock

2 sprig • Fresh rosemary

Toss in a bowl with olive oil, whole cloves of garlic, thyme, rosemary, vegetable stock, season with salt and pepper. Roast in a 350�F oven until tender. Remove herbs and set aside for service

The Culinary Institute of America

Created by:
HBI User

Added on:
September 6, 2019

Last updated:
May 8, 2019