Know this
It is the tuber of a sunflower, and the name is most likely a mangling of girasole, the Italian for sunflower. It stores energy as inulin rather than starch, which is why it tastes sweet and faintly nutty, and why it has a reputation. Chef secret: inulin ferments in the gut. Start small the first time, and do not serve a mountain of them to guests you want back.
Cook
Roast whole in the skin at 425F until the outside blisters, or slice thin and fry into chips. Long slow cooking breaks down more of the inulin than a quick saute does.
Season
October through March. Sweetest after a hard frost.
Best pairings
Brown butter · Hazelnut · Lemon · Thyme · Parmesan · Bacon
Also worth trying: scallop, chicken, cream, chive, truffle, leek, sage, sherry.
Recommended wine
White Burgundy or dry Fino sherry, $22 to $38
See the full pairing guide