For 4 people
For 4 people
Take the crosnes and place them in a cloth. Add a handful of coarse salt and rub them vigorously to remove the skins. Then, rinse them and boil them in water for 10 minutes. Finally, drain them.
Cut the garlic cloves into small pieces and brown them in hot butter with the crosnes for about 10 minutes in a sauté pan.
Stir in finely chopped garlic and finely chopped parsley, season with salt and pepper, mix well and serve.
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