Names can be misleading: sweet breads are actually animal innards, buffalo wings are made of chicken and serving a urinal cake up for dessert won’t impress your house guests.

And, as Sara Morley from TAFE NSW reminded listeners on her popular ABC Riverina TAFE Buds segment this morning, Jerusalem artichokes are (spoiler alert) 100 per cent artichoke free.

They are, in fact, a type of sunflower with a lumpy, brown skin that resembles a ginger root.

Ms Morley said the Jerusalem artichoke had a very narrow window of being in season – from early July to mid-August – and urged listeners to keep their eyes peeled at local farmers’ markets and grocery stores.

“They are fabulous eating, with a rich, umami flavour when you get into the middle of them,” Ms Morley told presenter Sally Bryant.

“You can do so much with them, including roasting them up and adding them to a risotto, roast lamb or soup.

“They’re only in season for a short period so I’d encourage those who haven’t tried them to give them a go.”

Ms Morley suggested tossing them through olive oil and adding salt and pepper, before roasting them and serving in a Jerusalem artichoke, blood orange and hazelnut salad, with a sprinkling of shaved local truffle to finish it off.

“Even though we don’t typically think of salads during winter, this one is served warm and makes a delicious entrée or side dish,” Ms Morley said.

“Truffles are one of those foods you either love or hate but I think a lot of people don’t want to be converted because of the cost.” (Truffles can cost between $1000 and $3000 a kilo!)

Ms Morley said locally grown truffles, largely from the Tumbarumba and Batlow area, would soon be appearing in local delis and reminder listeners that despite the prohibitive cost, a little truffle went a long way.

If you'd like to take your cooking game to the next level or consider one of the many other courses now enrolling at TAFE NSW, visit https://www.tafensw.edu.au or call 131 601.

Jerusalem Artichoke, Blood Orange and Hazelnut Salad (Makes two entrees or four side dishes)

Ingredients

½ kg Jerusalem Artichokes

2 tablespoons olive oil plus 1 tablespoon for dressing

4 Blood Oranges plus juice of another x 1

2 teaspoons Sherry or Cider Vinegar

Salt and pepper

1 teaspoon honey

50g hazelnuts (chopped roughly)

1 teaspoon cumin

100g fetta (crumbled)

50g rocket 

Optional: Shaved Black Truffle

Method

1. Heat oven to 180C.
2. Toss the artichokes, 2 tbls olive oil, salt and pepper and half the juice from 1 x orange on a baking tray
3. Roast for 45 minutes, turning halfway through, until tender and golden.
4. Meanwhile, remove the skin and pith from the 4 remaining oranges, then segment.
5. Mix the Sherry vinegar, remaining orange juice, olive oil and honey in a jug and whisk to combine. Season to taste.
6. Scatter the nuts and cumin over the artichokes and roast for another 5 minutes until the nuts are just golden.
7. Remove from the oven and cool for a few minutes.
8. Gently toss with the orange segments, feta, rocket and dressing.
9. Shave over Truffle if using