Jerusalem artichoke ideas

Once scrubbed or peeled, pop them in water acidulated with some lemon juice to stop them going black.

Roast whole, in duck fat for 30-40mins with whole garlic cloves, bay leaves & pancetta.

Or, pan-fry thick rounds of jerusalem artichokes for 10mins in olive oil & a little butter until browned. Remove once cooked & add some herbs to the pan (sage, or bay , rosemary, thyme etc.) for a minute. Then add lemon juice to de-glaze the pan and pour over the cooked pieces.

Or, steam fat slices for 5mins, drizzle in walnut oil & use in salads