Baked Jerusalem Artichokes

The following recipe is excellent with roast beef or a pot-roast chicken, and makes an interesting change from potatoes.


  • 2 lb / 900 g Jerusalem artichokes
  • ½ pt / 280 ml thin béchamel sauce or cream
  • 1 oz / 30 g butter
  • salt
  • freshly ground black pepper


This may seem a large quantity for four people, but because of all the knobbly bits, there is often quite a lot of waste with Jerusalem artichokes. I find that if you scrub them well, cutting off any bruised knobs, it is not necessary to peel them. Since making this discovery, I serve Jerusalem artichokes often in the autumn and winter. I love this nutty flavour. Cut the vegetables into¼ in / 0.5 cm.slices and drop into a large pan of boiling water. Simmer for 2–3 minutes. Drain and layer them in a buttered baking dish with the béchamel sauce and seasoning, finishing with a layer of sauce on top. Bake for 25–30 minutes at 200°C / 400°F / Mark 6.