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.

    菊芋的球根口感酥軟，擁有自然風味，很適合用來烘烤或用砂鍋燉煮。通常馬鈴薯 在蒸煮前會先去皮，但其實如果將它們先煮熟，然后等冷卻后再去皮會比較容易。一般的烹飪方法是用砂鍋直接燉煮，你也可以將它與烤肉一起烹調，口感也非常好。

    菊芋不是朝鮮薊，也不產自耶路撒冷。盡管當今在歐洲被大量培植，它的發源地是美洲，屬向日葵科植物。

    塊根芹是芹菜的一部份，專門種植于蕪箐類的植物培養基地，因而從11月到2月都可以買到。它的根用來作蔬菜食用，可以放在奶油湯中或拌入沙拉。
根塊需要剝去厚厚的的外皮；小的可以整只放進去煮，但大的需要切成塊，隨后將它們放入沸水中直接煮，或是在開水中浸泡20到60分鐘或更長的時間直至它們變嫩。最后，把水瀝干，拌以黃油或是上好白沙司即可享用。