Jerusalem Artichokes

Also known as ‘sunroots’, Jerusalem artichokes are a relative of the sunflower.

Though notoriously hard to stomach, thanks to the way they store their carbohydrate as indigestible inulin rather than the starch commonly found in tubers, if cooked properly they assume an almost fudgy texture which enables you to better appreciate their unique, floral flavour. 

Whilst 17th century botanist John Goodyer may have derided them as “a meat more fit for swine than men” we don’t think he can have tried blending them into a silky soup or baking them to death with salt, olive oil and almost antisocial levels of garlic, (that said, admittedly not much tastes bad with this last treatment!)