Freshly harvested Jerusalem artichokes

Jerusalem Artichokes don’t look very appealing. Their flowers do, it’s just like a sunflower. Right yellow and tall. Very pretty.  And if you didn’t know you wouldn’t go digging for the root once the flower had died off. And you would certainly not expect that it is edible! But it’s worth digging for them, cleaning them up and cooking with them.

I got introduced to these knobbly roots in a little local restaurant just up the road. I loved them so much that I had a chat to the Maitre d’ about what they were and how they grow. He gave me a handful to try to grow them myself. Which I did! You basically just stick them in the ground and they will start growing. And growing.. Once you have them it’s hard to ever clear them all out as they create little tubers that go  everywhere and grow their own flowers. And so on. I you don’t have enough space, make sure you contain them in a pot or so, otherwise they’ll take over.

I use them generally as I would use potatoes. I scrub them, cut the ugly parts off, but leave most of the skin on. then roll them in olive oil, some rosemary, and salt and pepper and roast them at 190 for 20-30 minutes.

I’m so glad I got introduced !