Roasted Jerusalem Artichokes

Once you’ve tried this simple recipe, it’s bound to become a regular in your repertoire. Nothing could be easier to cook—but you must keep an eye on the chokes so that they do not overcook and become mushy.

The subtle flavor of the Jerusalem artichokes is enhanced by roasting in a film of oil. Leslie Revsin, a New York chef, uses walnut oil to underscore the nutty flavor. You can also use a combination of hazelnut and peanut oil, or oil and butter. Roast the chokes