Jerusalem Artichoke Timbales with Sauce Bercy

Jerusalem artichokes have one of the most delicious tastes I know. They also have two drawbacks. One is that they are undeniably a fiddle to prepare – they are so knobbly there really is no quick way to peel them (personally I don’t begrudge a moment spent in the peeling because they are so good to eat). Their other drawback comes after they are eaten – they are one of the most wind-provoking of all vegetables, even more so than cabbage, onions and beans, and that is really quite something!