Sometimes they are referred to as Jerusalem artichokes or sun chokes. The skin can be peeled or simply scrubbed and cooked whole. When cooked they have the velvety texture of potato with a sweet nutty aftertaste.
The Sunflower Choke resembles ginger root but is actually a variety of sunflower root. The white interior is nutty and sweet. Use raw for a crunchy texture in salads or prepare as you would a potato.