The best of root vegetables

 　　Knobbly roots of Jerusalem artichokes have a delicate, earthy flavour that’s a great match for roasts and casseroles. Scrape and steam as you would potatoes. They are easier to peel if cooked first and then allowed to cool. They give an excellent flavour to casseroles and are also very good baked to serve with roast meat.

　　The Jerusalem artichoke is not an artichoke, nor does it come from Jerusalem. It is originally from America, though it is now grown extensively in Europe, and it is part of the sunflower family.

　　Celeriac is a variety of celery, available from November to February which is cultivated for its turnip-like stem base. The root only is served as a vegetable, made into a cream soup or grated raw in salads.

　　Peel it fairly thickly; the small ones may be cooked whole, but larger ones should be sliced thickly or cut into dice. Cook in boiling water or stock until tender 20 to 60 minutes or even longer. Drain well and serve with melted butter or with a good white sauce.