Prep School: Grace chef Colin Moïse on how to get the most out of jerusalem artichokes

A stint in Newfoundland taught Colin Moïse of Grace how to cook the nutty, versatile root veg

Photograph by Carlo Mendoza

Sautée them: Cut a pound each of jerusalem artichokes and fingerling potatoes into thumb-size chunks. Toss with vegetable oil over medium-high heat for 10 minutes (add some roughly chopped smoked bacon, if you like). Add one sliced Spanish onion, drop the temperature to medium and cook for five more minutes. Serve with over-easy eggs.

Pickle them: Bring one cup of white wine vinegar, half a cup each of water and white sugar and a quarter cup of salt to a boil. Cut half a pound of jerusalem artichokes into ­quarter-inch slices and place in a large bowl. Pour the hot brine overtop and let sit for 20 minutes. Toss the pickles in a spinach, cucumber and carrot salad for a tart crunch.

Deep-fry them: Using a mandolin, slice a handful of washed and dried jerusalem artichokes into a pot filled with two cups of vegetable oil. Heat on high for 10 minutes, until oil starts to bubble. Remove chips with a slotted spoon, place on a paper towel and sprinkle with sea salt.