The following recipe is excellent with roast beef or a pot-roast chicken, and makes an interesting change from potatoes.
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 into
© 1995 Frances Bissell. All rights reserved.