A simple but delicious cake recipe:
Peel cooked and cooled Jerusalem artichoke, cut into narrow slices Heat fat in a large omelet pan, pour in Jerusalem artichoke a little at a time, sprinkle with salt and turn slightly yellow. Press the Jerusalem artichokes together with a roasting ladle to form a cake, spread water evenly over them, perhaps add fresh butter.
Cover the rösti, roast on a low fire until a yellow-brown crust forms at the bottom. Turn out finished rösti onto a hot platter and bring to table.
Werner O. Feisst Exotic vegetables