Roasted Jerusalem artichoke with burrata

Total time: 1hr 10m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 328 Kcal, 10g Protein, 9g Carbohydrates, 28g Fat


  • Jerusalem artichokes
  • 800 g Jerusalem artichokes, halved
  • 2 tbsp olive oil
  • 0.5 tsp smoked paprika
  • 2 tbsp rosemary, finely chopped
  • 0.75 tsp salt
  • 0.5 tsp ground cumin
  • Bake
  • 1 tbsp olive oil
  • 1 organic lemon, quartered lengthways, then finely sliced
  • 0.25 tsp smoked paprika
  • Sauce
  • 2 tbsp olive oil
  • 1 organic lemon, use half of the grated zest and juice
  • 1 tsp liquid honey
  • 1 tsp rosemary, finely chopped
  • 2 pinches salt
  • 4 burrata piccola (approx. 50 g each)
  • a little sea salt

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  • Jerusalem artichokes

    Combine the Jerusalem artichoke with all the ingredients up to and including the cumin, spread on a baking tray lined with baking paper.
  • Bake

    Approx. 30 mins. in the centre of an oven preheated to 200°C. Combine the lemon with the oil and paprika. Place the lemon on the tray with the Jerusalem artichoke, bake for approx. 20 mins. more. Arrange the Jerusalem artichoke on plates.
  • Sauce

    Combine the lemon zest and juice with the oil, honey, rosemary and salt. Serve the burrata on the plate with the Jerusalem artichoke, drizzle the sauce over everything, scatter over Fleur de Sel.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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