Add 200g each of peeled Jerusalem artichokes and potatoes to a saucepan with 2 cloves of garlic, 1 chopped onion, 1 sprig of rosemary and 2 sprigs of thyme. Add just enough chicken stock to cover and simmer until everything is tender. Remove the herbs and blitz with a stick blender. Add a splash of cream and serve with focaccia. Simple and delicious.
A side of Jerusalem artichokes
Arrange 500g of peeled and roughly chopped Jerusalem artichokes in a baking dish. Add a few sprigs of thyme, 3 rashers of bacon cut into lardons, a good coating of olive oil and a few unpeeled cloves of garlic. Squeeze the juice of two lemons over everything and add them to the dish, then roast in a hot oven for 30 minutes. Remove the lemons and thyme and serve alongside roast chicken with the pan juices.