tag:blogger.com,1999:blog-6954593342490381212.post7995926968657734150..comments2024-03-10T09:16:57.668+01:00Comments on Loire Valley Experiences: Seasonal produceUnknownnoreply@blogger.comBlogger1125tag:blogger.com,1999:blog-6954593342490381212.post-36195873843188149492013-02-12T22:19:18.230+01:002013-02-12T22:19:18.230+01:00For water chestnuts... substitute topinambours [Je...For water chestnuts... substitute topinambours [Jerusalem Artichokes] at this time of the year. Peel them and make thick discs... for effect run the peeler round the edge of the discs to round them slightly [like the real thing]. Put them to one side in water with some lemming jooce in it to stop them browning.<br />Do the stirfry and drain, then add the 'water chestnuts' at the very last minute... let them only take some heat from the cooked stirfry. They then have the taste and texture of real water chestnuts.... beware, let them cook any longer and they go mushy!!Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.com