6 Jerusalem artichokes, scrubbed and quartered
8 garlic cloves, peeled
1 lemon, juice only
2 tbsp chopped parsley, to garnish
400g/14oz potatoes, peeled and roughly chopped
2 sticks rosemary
½ tsp cracked black pepper
150²µ/5½´Ç³ú caster sugar
150ml/5fl oz olive oil
glug olive oil
splash sherry vinegar
salt and white pepper
3–4 tbsp white wine vinegar
300ml/10fl oz double cream
1 poached egg, to garnish