Sunchoke trilogy: roasted sunchokes, sunchoke and potato puree, and sunchoke crisps

Scrub and wash the sunchokes thoroughly and cut into wedges; rub with melted butter and season with salt, pepper, thyme, bay leaf and crushed garlic.

Bake at '425 degrees Fahrenheit to 20 Celsius' (as transcribed; the two figures do not convert) for about 40 minutes until golden brown.

For the puree, prep more sunchokes, saving the skins, and cook with a couple of potatoes in salted water until fork tender.

Drain and smooth out with a dash of hot chicken stock and butter.

For the crisps, slice sunchokes as thinly as possible and fry.

Plate the three preparations together.