This knobby tuber looks nothing like an artichoke, doesn’t come from Jerusalem, and seems hardly edible. It resembles a ginger root and has the texture of a potato. The Jerusalem Artichoke is also earthy and garlic-like – which are appealing flavors when it’s cold – and it adds variety to the usual selection of starchy winter vegetables.

Jerusalem Artichokes are also easy to prepare. Instead of peeling them, scrub with a vegetable brush to remove dirt and pesticides. Slice and then coat them with olive oil and salt, and roast at 400˚F until golden brown. Garlic, butter, cream, sage, bay leaves, and anything smoked or cured, such as bacon, enhance Jerusalem Artichoke’s mushroom flavors, so play around with different combinations.