Roasted Jerusalem artichoke with burrata
Ingredients
for 4 person
800 g | Jerusalem artichoke, 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 pinch | salt |
4 | burrata piccola (approx. 50 g each) |
a little | sea salt |
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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