One of my colleagues has been putting Jerusalem artichokes in our company kitchen, but they look quite odd and scary and I don’t know what to do with them. Any ideas?
The first thing to know is that they’re not actually from Jerusalem.
This vegetable is native to North America, where they’re called sunchokes. These humble little tubers are full of goodness; high in iron, potassium and vitamin B1. You’ll probably want to peel and then roast them whole, or grate them into soups and salads. They’re lovely, raw or cooked.
I especially like teaming them with bacon – they seem to bring out the best in one another.
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