Lumpy and brown-skinned, Jerusalem artichokes are the tubers of a species of sunflower native to eastern North America and are eaten as a root vegetable.

They look similar to ginger roots but are more like a potato or a parsnip to eat. They have a sweet, nutty flavour, and are a good source of iron, dietary fibre, folate and potassium, with a surprising lack of starch.

Jerusalem artichokes can be roasted, sautéed or fried, but for best results boil or steam them first until tender. To make a delicious soup, boil Jerusalem artichokes with potato until soft and blend with stock and cream. The artichokes are known to cause flatulence, but their delicious flavour can still be enjoyed with some thoughtful planning.

Look for tubers with pale brown skin that feels firm without any dark, soft or wrinkly patches. Peel before use and if not using immediately, place in bowl of acidulated water with lemon juice and cold water to avoid flesh turning brown.

You can find Jerusalem artichokes at Adelaide Showground Farmers’ Market at the Patlins Gardens and ALNDA Farms stalls on Sunday from 9am to 1pm at the Adelaide Showground, Leader Street, Wayville.

ALNDA Farms also sell Jerusalem artichokes at their stalls at the Willunga Farmers’ Market and Gawler Farmers’ Market. Willunga Farmers’ Market is open on Saturday from 8am to 12.30pm and the Gawler Farmers’ Market is open on Saturdays from 8am to noon at the Gawler Visitor Information Centre, 2 Lyndoch Road, Gawler.

Lyndall Vandenberg, marketing and communications co-ordinator for the Willunga Farmers’ Market, has shared her recipe for Roast chicken with Jerusalem artichokes, saffron and lemon.

“This is a beautiful-looking dish because of the combination of the saffron and whole lemon slices,” she says.

“It also goes exceptionally well with the delicate, nutty and earthy flavours of the Jerusalem artichokes.”

Roast chicken with Jerusalem artichokes, saffron and lemon

Ingredients

2kg Jerusalem artichokes
8 whole chicken thighs
2 red onions, peeled and quartered
1 bulb garlic, cloves crushed and peeled
1 lemon, thinly sliced
1 generous pinch saffron, steeped in 100ml boiling water
½ bunch thyme
¼ cup olive oil
2 tsp salt
1 tsp freshly ground black pepper
½ cup chicken stock

Method

Preheat oven to 180°C (fan-forced).

Prepare a bowl of acidulated water (juice of ¼ lemon and cold water); trim and peel the Jerusalem artichokes and drop them into it as you go. Next, steam the artichokes over a pot of boiling water until just tender. Set aside to cool a little.

Combine all ingredients except for the stock in a large bowl and use your hands to mix everything well.

Pour mixture into in a large roasting pan, then pour in the stock. Roast for approximately 1.5 hours or until the chicken and artichokes are browned and cooked through. Serve at once, pouring the roasting juices over chicken.

Serves 8