Jerusalem artichoke
This tuber (used as a root vegetable) is again often overlooked. It is quite knobbly and therefore can hold quite a bit of soil, so scrub throughly. You can peel the vegetable for a pale soup or puree, but be aware that the flesh discolours very quickly and so keep in acidulated water (with lemon juice). We tend to keep the peel on for added flavour, texture and for it’s nutritional content. Try boiling whole until completely soft, halve and roast with oil and salt until crispy.


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