Oca, Mashua, Chinese & Jerusalem Artichokes

Up to yet I’ve made a gratin and soups using my JA’s, later on I’ll be freezing some. 
Luckily I only have the fartichoke effect the first couple of times eating them at the beginning of their season then I’m fine afterwards.

I used to like them sliced floured and fried in butter until crispy.

I'll try that JJB, thanks.