Roast Jerusalem Artichokes

• 1½ lbs Jerusalem artichokes
• lard or pork fat

Cook them like roast potatoes, parboiling for 2-5 minutes before putting into the hot fat. Baste them, put them in the oven and cook on the shelf below the meat, or put them in the roasting tin round the meat. They don’t take as long as roast potatoes, about 30-40 minutes; they should be turned over carefully and basted once or twice.