How often do you eat something new? Not just a new recipe, but a completely new food that you’ve never had before? I absolutely love trying out new things and have tried a few in Slovakia and Hungary this year, but back home I don’t think I have tasted something new since around this time last year when I had Jerusalem artichokes for the first time. And what a revelation that was. I fell for their unusual rich and earthy taste but as quick as they arrived on the supermarket shelves they seemed to disappear and I’ve been longing for their return.

This year they came from Gav’s dad TJ’s vegetable patch in all their nobly shaped weirdness, particularly this odd little one which gave me quite a shock! Jerusalem artichokes appear to be a confusing little tuber – no relation to artichokes or Jerusalem but actually part of the sunflower family – that scares people off knowing what to do with them. Do you treat them like a potato or a parsnip, raddish or root ginger? Well of course, the choice is yours, but I think they deserve to be treated in their own special way that celebrates the gloriously distinctive rich taste.

So today I’m sharing not so much a recipe, but more of a preparation idea that you can play around with to create a unique vegetarian main or side. It is adapted from the Jerusalem artichoke and nettle gratin recipe from River Cottage Every Day, from which I have reduced the quantity of cream and omitted the nettle tops (or spinach).

Finely peeling and slicing the root, stirring into golden soft onions and cooking with stock and a touch of cream creates a deeply flavourful creamy mush (which I decided not to photograph as it isn't pretty, but please don't let that put you off) that can be turned into a soup, pie, savory crumble or gratin by simply switching the main players in your favourite recipes. I also think it would be a delicious side to roast meat in place of potatoes.

Creamy Jerusalem artichokes

Adapted from River Cottage Everyday

- 1 tbsp olive oil

- A knob of butter

- 2 onions, finely sliced

- 3 garlic cloves, sliced

- 500g Jerusalem artichokes

- Few sprigs fresh thyme

- 100ml double cream

- 200ml vegetable stock or water

- Sea salt and ground black pepper

Heat the oil and butter in a pan, add the onions, garlic and thyme and cook gently until soft and golden, but not browned. Meanwhile, rinse and peel the artichokes, and slice to the thickness of a £1 coin. Add to the onion mix, season with salt and pepper, and pour over stock and cream. Simmer until the liquid has reduced by half and the artichokes are tender.

Now the creamy vegetable is ready to use as you like. You could cover with a crumble of oats, crushed nuts, breadcrumbs and grated cheese like the River Cottage recipe, or cover with pastry to turn into a pie. You could add a little more stock or water and blitz with a food processor into a soup, or layer with other root vege like fennel or parsnips and top with cheese to make a gratin. Go on, give this technique a try - I'm so sure you'll love it.