They're also known as the "oyster plant" and if you cook them with a little butter and wine, you may well discern about them a subtle hint of that esteemed food.
The simplest way to prepare these lovely roots is to peel them (however, for minimum waste, boil and the skin rubs off), put them in a roasting tin, trickle over a little olive or rapeseed oil, add a few bashed garlic cloves and a bay leaf, and roast at 200C/400F/gas mark 6 for 20 minutes. Serve with a sprinkling of flaky sea salt. Or boil or steam them until just tender, chop small and serve with a mustardy, garlicky vinaigrette and perhaps a few pieces of diced ham.
