An alternative to potatoes: loaded jerusalem artichoke skins – recipe | Waste Not

Don’t throw away jerusalem artichoke peelings: load them with seasoned and mashed flesh and any topping you fancy

Prolific and perennial, jerusalem artichokes are delicious roasted until chewy, then eaten whole or stirred into salads to add their nutty flavour; they also make a wicked addition to mashed potatoes – just a few will boost the flavour and nutrition considerably, bringing all of their gut bacteria-friendly antioxidant and prebiotic properties. You rarely see them in supermarkets, but they are available seasonally in good greengrocers, farm shops and via veg box schemes.

Their skins are often muddy, with a darker pink or brown colour than the flesh, which is why many people, not least chefs, feel the need to refine them by peeling and discarding the skins. But the skins are ultra-nutritious, rich in iron, inulin and vitamins. And if you like your mash skin-free, don’t fret: load them instead, much as we do potato skins.

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