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Jerusalem Artichoke (Noun)

Sunflower tuber eaten raw or boiled or sliced thin and fried as Saratoga chips.

Nouns denoting foods and drinks.

The Jerusalem artichoke tubers can be eaten raw and have a sweet, nutty flavor often compared to water chestnuts.
Sliced thin and fried Jerusalem artichokes make a delicious side dish known as Saratoga chips.
In the 19th century, the city of Saratoga Springs in New York popularized fried Jerusalem artichokes as a snack.
Boiled or mashed Jerusalem artichokes can be a lovely substitute to regular potatoes in many recipes.
Some growers sell fried Jerusalem artichokes under the name Saratoga chips to emphasize their unique flavor and crunch.

Edible tuber of the Jerusalem artichoke.

Nouns denoting plants.

The Jerusalem artichoke is a hardy perennial that grows as a crop in many parts of the world for its edible tuber.
The sweet flavor of the Jerusalem artichoke makes it a great addition to salads and side dishes.
To prepare a Jerusalem artichoke for eating, simply wash and slice it thinly.
The Jerusalem artichoke can be consumed both raw and cooked, offering flexibility in its use.
In the United States, the Jerusalem artichoke's tuber has traditionally been pickled and was also used by early European settlers as a starchy food source.

Tall perennial with hairy stems and leaves; widely cultivated for its large irregular edible tubers.

Nouns denoting plants.

The farmer cultivated a large patch of jerusalem artichoke for its delicious and nutritious edible tubers.
Jerusalem artichoke is a tall perennial plant with hairy stems and leaves that can be found in many gardens.
In fall, the jerusalem artichoke plants in her backyard began to wither, but their edible tubers remained underground.
To add variety to their root vegetable dishes, the chefs decided to incorporate the jerusalem artichoke in their winter menu.
After the harvest, the gardener carefully stored the jerusalem artichokes in a cool dry place to preserve them for the coming season.