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


4 people


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:

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Jerusalem artichokes

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


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


1 organic lemon, use half of the grated zest and juice
2 tbsp olive oil
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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How it's done

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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.


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.


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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