Jerusalem Artichokes: Prep

For roasting, frying or gratins it’s easiest to keep the skin on – some would argue that this even adds to the flavour. Just give the veg a quick soak in cold water, scrub with a veg brush and trim away any stringy roots. For more delicate dishes, such as soup, risotto and salad – peel the skin with a peeler, using a small sharp knife to skim off any awkward lumps. The exposed flesh discolours quickly, though, so put the pieces in a bowl of cold water acidulated with a little lemon juice or white wine vinegar.