Roasted Jerusalem artichoke with burrata

Roasted Jerusalem artichoke with burrata

Total: 1 hr 10 Min. | Active: 20 Min.
vegetarian, gluten-free
Nutritional value / people: 328 kcal
, Fat: 28 g
, Carbohydrate: 9 g
, Protein: 10 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Jerusalem artichokes

800g Jerusalem artichokes, halved
2tbsp olive oil
2tbsp rosemary, finely chopped
¾tsp salt
½tsp smoked paprika
½tsp ground cumin

Bake

1 organic lemon, quartered lengthways, then finely sliced
1tbsp olive oil
¼tsp smoked paprika

Sauce

1 organic lemon, use half of the grated zest and juice
2tbsp olive oil
1tsp liquid honey
1tsp rosemary, finely chopped
2pinches salt
4 burrata piccola (approx. 50 g each)
a little sea salt
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How it's done

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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