JERUSALEM ARTICHOKES

They have nothing to do with Jerusalem or globe artichokes. They are sunchokes (and a member of the same family as sunflowers), and their sweetly succulent tubers were cultivated by Native Americans long before any European foot plonked itself down in the New World. They have their devotees, but many people dodge them because their windy reputation is extremely well deserved. Jerusalem artichokes are rich in a soluble fibre called inulin that our gut bacteria have to work at with gusto (and share their enthusiasm). They are so rich in inulin, they are one of the main commercial sources. If you have tended to steer clear, be bold and check out their earthy, slightly smoky flavour in soups and stews, as a side dish or in salads, but always cooked and never raw. As for the origin of their name, it’s a mystery.

WHAT TO LOOK FOR

This is a veg for the cooler months and is at its best during autumn and winter. Look for firm tubers free from blemishes and soft spots.

HOW TO STORE THEM

Store in a plastic bag in the fridge for up to a week.

WHAT’S IN THEM?

A medium, boiled Jerusalem artichoke (about 120 g /4¼ oz) has about 315 kilojoules (75 calories), 3 g protein, no fat, 14 g carbs (3.5 g sugars, 10.5 g starches), 4 g fibre, 6 mg sodium and 604 mg potassium. The GI and GL are unknown as they have not been tested.

WHAT ELSE?

To help take the wind out of their sails, combine them with another veg or serve small portions to let your digestive system get acclimatised.

HERO RECIPE

Salad of red leaves with fennel and Jerusalem artichokes (here)