Knobbly, nutty and wildly underrated. Jerusalem artichokes have a sweet, earthy flavour that sits somewhere between a potato and a water chestnut. Roast them whole until golden and caramelised, slice thin and pan fry in butter until crisp, or simmer into a silky soup with leek and thyme. The skin is edible so don't stress about peeling. Just scrub, cook and enjoy.
