No need to peel – just soak and give them a good scrub. Once cut, they turn brown quickly, so put them in cold water with a squeeze of lemon. To roast, toss with a little oil, spread on a baking tray with garlic, thyme and seasoning and cook at 200℃ for 30 mins. For a comforting soup, fry an onion, add thinly sliced jerusalem artichokes and stock, then simmer for 20 mins. Blend, season and stir in a little cream. Or try them raw, sliced thinly in salads.
In early winter, they’ll keep for several weeks in a cool, damp place. In spring, keep them in the fridge, ideally in a perforated bag, to delay sprouting.
In season through winter and into early spring. Just in time for all those warming wintry stews and soups.