More ways with J erusalem artichoke

Roasted Jerusalem artichokes with hazelnuts

Simply toss halved or quartered Jerusalem artichokes (no need to peel them if they’re reasonably clean) in olive oil, season well and then roast in a hot oven with rosemary for about 50 minutes. Sprinkle with chopped and roasted hazelnuts. Serve alongside main courses or roasted meat.

Jerusalem artichoke gratin

Thinly slice 500g potatoes and 500g peeled Jerusalem artichokes. Layer them in a large ovenproof dish, seasoning as you go, and then pour over 500ml each of double cream and milk that have been whisked together with two minced cloves of garlic. Sprinkle the top with Gruyère cheese and bake in a hot oven for 50 minutes until golden.