Sunchoke

Sunchoke tubers
The sunchoke, often called the Jerusalem artichoke, is a tuber from a plant that is related to the sunflower. It is native to America, and has nothing to do with either Jerusalem or artichokes.

A sunchoke is an underground vegetable like a cross between a rutabaga, potato, sunflower seed, and water chestnut. Also called a Jerusalem artichoke, it is not like an artichoke bloom, nor does it grow in Jerusalem.

Sunchokes
The Jerusalem artichoke (Helianthus tuberosus L.), also called the sunroot or sunchoke, is a flowering plant native to North America, grown throughout the temperate world for its tuber, which is used as a root vegetable.
Shiro Miso ...

Sunchokes - Also called Jerusalem artichokes, sunchokes are the knobby roots of a perennial sunflower. They resemble ginger in appearance and have a subtle, delicious flavor.

Sunchoke is a marketing term for Jerusalem artichoke (which see).
Surimi is a processed food made from white-fleshed fish such as Alaskan Pollack and then flavored, shaped and colored to resemble crab or shrimp.

Sunchokes: Helianthus tuberosus. A native American perennial sunflower, less showy than garden varieties which grow to ten feet tall. These plants are too invasive for your vegetable garden and would require a plot of their own.

Jerusalem artichoke = sunchoke = sunroot = topinambour = girasole Equivalents: One cup sliced = 150 grams Notes: These look like small, knobby potatoes, but they have a crisp texture and an interesting earthy flavor.

Three tubers, the potato, the sweet potato, and the sunchoke all entered Europe from the New World about the same time, but it was the potato that became the dominant food.

Jerusalem Artichoke - A tuber, also called sunchoke, with a very firm flesh and a flavor reminiscent of globe artichokes. These are used as a vegetable, in soups, or cooked and served in salads.

Jerusalem artichoke (sunchoke):
Knobby root (tuber) which keeps well under refrigeration; they discolor after peeling, so dip them in lemon water as the flesh is exposed. They have a very firm flesh and a flavor reminiscent of globe artichokes.

Also known as a Girasole, Racine de Tournesol, Sunchoke, and Topinambour. Jerusalem artichokes are available throughout the year. When selecting, choose those with large, crisp knobs, avoiding those with soft, dark or moldy spots.

The crunchy white flesh has a nutty, sweet flavor. The skin is very thin and nutritious and may be washed well before using. Can be eaten raw or cooked. Also known as sunchoke.
See recipes featuring Jerusalem artichoke ...

Jerusalem artichoke A tuberous vegetable of the sunflower family, native to North America, whose knotty root is a versatile and nutritious foodstuff; also called sunchoke; "Jerusalem" is a corruption of the Italian girasole, meaning "sunflower." ...

See also: Jerusalem artichoke, Water, Salad, Artichoke, Flavor