Jerusalem artichokes

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.