Jerusalem Artichoke (which is not an artichoke and is not from Jerusalem!) has a tasty nutty flavour and is one of the best non-meat sources of iron, so it’s well worth trying. Now that it’s in season, try it gratineed, cooked with wine, rosemary and cream or “julienned” into a salad.
Read more about this ingredient.
This truly oh-so-simple recipe was provided by Polly B from Holymoor. How about serving this dish with rice for a substantial meal, or with hunks of bread at lunch time?