Wash and peel all of the vegetables.
Chop the Jerusalem artichokes, bulbous chervil and the parsnip in to quarters then round off the angles so that the vegetables have a smooth, oblong-like shape.
Chop the swede in to 1cm cubes.
In a large saucepan or cooking pot, sweat the swede with the butter and a pinch of salt over a high heat for 3 minutes. Add a glass of water, cover and cook for 4 minutes. Add the parsnip, season with salt and add another glass of water. Cover and cook for a further 4 minutes. Add the artichokes, season with salt, add a glass of water, cover and cook for another 4 minutes. Last of all, add the bulbous chervil, season with salt, cover and cook for 4 to 5 minutes. Check the seasoning, adding freshly ground pepper and salt if necessary.
«Add some chopped chestnuts to this dish for a festive touch.»