easyTime:30 mins - 1 hourServes:4 as a side
Jerusalem artichokes the knobbly little tuber of a type of sunflower. They're easy to roast until nuttily soft inside and crisp outside and slice and pan-fry into spectacular crisps. No wonder chefs leap on them from May until August. For this recipe look for the least-knobbly tubers and give them a good scrub. Anyone who doesn't like eating the crisp,roasted skins can just spoon out the silky flesh inside.