Jerusalem artichokes (GU31 Petersfield Heath)

Jerusalem artichokes (or sunchokes) are knobbly, nutty-tasting root vegetables from the sunflower family, not related to artichokes or Jerusalem, despite their name. They are rich in fiber, iron, and potassium, and can be cooked like potatoes—roasted, sautéed, or pureed—or eaten raw in salads, offering a sweet, earthy flavour and a texture similar to a soft potato when cooked.
Key characteristics
Origin: Native to North America, not Jerusalem.
Name origin: The name likely comes from the Italian "girasole" (sunflower).
Appearance: Resemble ginger or turmeric, with bumpy, brown skin and white flesh.
Taste: Sweet, nutty, and earthy.
Texture: Creamy and soft when cooked, similar to a potato.
How to use them
Preparation: The skin is edible, but you can peel them. Place peeled tubers in acidulated water (with lemon juice or vinegar) to prevent browning.
Cooking methods: Roast, sauté, boil, mash, or puree.
Raw: Slice thinly and add to salads or slaws for a crunchy texture.
Nutritional benefits
High in fiber: Contains inulin, a prebiotic fiber that supports gut health.
Rich in minerals: A good source of iron, potassium, and copper.
Vitamins: Contains Vitamin C and B vitamins.
A note on digestion
They can cause gas in some people due to the inulin, but tolerance can be built up by starting with small portions.