This time of year, there are lots of small, knobby vegetables at the local farmers' markets. Some of them are Jerusalem artichokes, also known as sunchokes, despite the fact they appear in winter when sun isn't around much.
Maybe they're called sunchokes because they're a cheerful little vegetable, happy to take on whatever flavour you pair them with. I turned mine into soup, then minced some chives over the top. In my next bowl I added a shake of nutmeg and some truffle oil (an olive oil blend) and that was nice too.
This made enough for a cozy little supper for two, with some bread to go with. (That's how they talk in Wisconsin, dangling prepositions left and right.)
If you're not afraid to spend some quality time with a vegetable peeler, here's how to bring some winter cheer into your life: