Jerusalem Artichokes in the Kitchen

The simplest way to prepare them is to scrub them thoroughly to rid the interstices of any soil, cut off any bruised parts, and steam or boil them until tender. The vegetables can also be parboiled and sliced and baked au gratin. Peeled, boiled and mashed, Jerusalem artichokes make an excellent base for a soufflé. Try it seasoned with a little ginger or nutmeg, and mix in some grated Parmesan. Because they too oxidize when peeled, drop the vegetables into water and lemon juice to stop them discolouring as you peel them.