Roasted Jerusalem artichoke with burrata

Roasted Jerusalem artichoke with burrata

Total: 1 hr 10 min. | Active: 20 min.
vegetarian, gluten-free

Ingredients

for 4 person

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