Cooked Jerusalem Artichoke Calories

Cooked Jerusalem artichoke tastes mildly sweet and earthy, with a nutty flavor. Its texture softens with cooking, somewhat like a potato, but the flavor is distinctive and less starchy.

It can cause gas or bloating in some people. Jerusalem artichoke contains inulin, a fermentable prebiotic fiber; starting with a small serving and increasing it gradually may make it easier to tolerate.

No, you do not need to peel cooked Jerusalem artichoke. Scrub the skin thoroughly before cooking and eat it if you like; peeling after cooking is also easy if you prefer a smoother texture.

Store cooked Jerusalem artichoke in a covered container in the refrigerator, rather than leaving it at room temperature. Discard it if it develops an unusual smell, discoloration, or a slimy texture.

Yes, cooked Jerusalem artichoke can be frozen. Let it cool, divide it into portions, and seal it in an airtight container; thawed pieces may be softer, so they work especially well in soups, purées, and stews.

Reheat cooked Jerusalem artichoke gently in a covered pan with a splash of water or in the microwave. Stir or turn the pieces as they warm, and avoid reheating them repeatedly, which can make their texture deteriorate.

Cooked Jerusalem artichoke pairs well with lemon, olive oil, herbs, and creamy sauces. Serve it as a vegetable side with fish or meat, or add it to a grain bowl or a warm salad.

To keep cooked Jerusalem artichoke from falling apart, cut it into evenly sized pieces and check it frequently as it cooks. Once a fork enters easily, stop cooking; gently shake a pan rather than stirring vigorously.

Cooked Jerusalem artichoke contains carbohydrates and can affect blood glucose, so it is not automatically a free food for people with diabetes. Portion size and the rest of the meal matter; follow your clinician’s individualized advice.