I have acquired several kilos of Jerusalem artichokes.
I am having a party tomorrow night.
What would be a good, easy way of cooking them up as a side dish, possibly something I could prepare in advance?
PS I seem to have had this discussion before somewhere else, but I was under the impression that they are thus called because they come from the sunflower family (which would explain also why the alternative name is 'sunchokes', which I learned by doing a search on CH!) which in Italian is "girasole". This does not explain however why they are called "Topinambour" (or something like this) in French. But I digress...