Roasted Jerusalem artichoke with burrata
Ingredients
- 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
Total time: 1hr 10m
Preparation Time: 20m
Servings
For
4 people
Nutritional Information
Contains 328 Kcal, 10g Protein, 9g Carbohydrates, 28g Fat
Ingredients
- 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
Instructions
-
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.
