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.

菊芋的球根口感酥软，拥有自然风味，很适合用来烘烤或用砂锅炖煮。通常马铃薯 在蒸煮前会先去皮，但其实如果将它们先煮熟，然后等冷却后再去皮会比较容易。一般的烹饪方法是用砂锅直接炖煮，你也可以将它与烤肉一起烹调，口感也非常好。

菊芋不是朝鲜蓟，也不产自耶路撒冷。尽管当今在欧洲被大量培植，它的发源地是美洲，属向日葵科植物。

块根芹是芹菜的一部份，专门种植于芜箐类的植物培养基地，因而从11月到2月都可以买到。它的根用来作蔬菜食用，可以放在奶油汤中或拌入沙拉。
根块需要剥去厚厚的的外皮；小的可以整只放进去煮，但大的需要切成块，随后将它们放入沸水中直接煮，或是在开水中浸泡20到60分钟或更长的时间直至它们变嫩。最后，把水沥干，拌以黄油或是上好白沙司即可享用。