Jerusalem Artichokes

This root vegetable is no relation to the globe artichoke but actually a member of the sunflower family. They tend to be rather knobbly and irregular in shape. The flesh is crisp, sweet and nutty and is rich in iron, potassium and vitamin C. Jerusalem artichokes are in season from November to February and so liven up our winter diet.

The tubers can be treated in a similar manner to potatoes (roasted, steamed etc). They can be peeled or scrubbed but they do discolour quickly once cut so drop them into a bowl of water with a little lemon juice in to prevent this. The tubers can be thinly sliced and used raw in salads but my favourite method is to par-boil them, slice them thinly into a gratin or shallow baking dish and add enough double cream to coat the slices. Mix in grated parmesan, season well and bake in a hot oven. You can also add your favourite topping - breadcrumbs or mozzarella or a crushed nut mixture. A lovely rich dish.