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Jerusalem artichokes

Appears in
British Seasonal Food
British Seasonal Food

By Mark Hix

Published 2008

  • About
The appearance of these knobbly tubers can be a bit off-putting, but once you get them into the kitchen they can be treated like most other roots and tubers - roasted, mashed, puréed, even fried. In their simplest form - boiled or steamed and tossed in butter - they are a delicious versatile accompaniment. Or you can purée them after cooking with a splash of cream to serve with roast and grilled meats, especially lamb.

You can also slice Jerusalem artichokes wafer-thin and deep-fry the slices to make crisps, in the same way as parsnips. Or use them in place of potatoes to make a creamy gratin Dauphinoise.

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