Vegetable
White French
A tier
White French denotes smooth or semi-smooth white-skinned European market sunchokes—often fuseau-related—sold for refined cookery with minimal waste. Flesh is bright white and takes well to purées that rival potato for silk when passed through a sieve. Flavour is clean chestnut-artichoke. Ideal for fine-dining purées and neat roasted batons. Prefer when prep time is limited. The European white market class rather than a single locked pedigree.
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History
French wholesale grades emphasised white smooth sunchokes for urban kitchens.
White French-type tubers dominated quality European topinambour sales.
Export packs labeled white French sunchokes for restaurant trade.
White French class remained the refined European sunchoke standard.