Jerusalem artichokes

Jerusalem artichokes                                         
Not something you see ever day around NZ but a great root veg that I personally love.
I’ve used them a lot over seas but not so much back home. I was stoked to see freshly dough organic Jerusalem artichokes at the little veg market I go to.
They look a little like root ginger but slightly greyer in colour. The flavour and texture is like a cross between parsnips and potato.
On seeing such fantastic specimens, I questioned the owner on her supplier etc. So the story goes; her father was growing them as a stock feed 20 years ago. They then spread out to the side of the road and continued to grow there until now. She has since replanted them back into the farm and begun selling them in her shop. Funny that something so good was grown for the pigs. Here's a basic no fuss way to prepare them.
Jerusalem artichokes
Sea salt
Cracked black pepper
Olive oil
Rosemary
Simple wash a and scrub the artichokes. Cut into similar size pieces, coat in oil and seasons. Roast at 200c for 15 Min's add some rosemary leaves and continue cooking until tender. Serve them as a starch with any dish or put them through a salad.