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Roasted Jerusalem artichoke with burrata
20 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 328
  • Fat about 28g
  • Carbohydrates about 9g
  • Protein about 10g
This is needed
This is needed for 4 people
Jerusalem artichokes
  • 800 g Jerusalem artichoke, halved
  • 2 tbsp olive oil
  • 0.75 tsp salt
  • 2 tbsp rosemary, finely chopped
  • 0.5 tsp ground cumin
  • 0.5 tsp smoked paprika
Bake
  • 1 tbsp olive oil
  • 1 organic lemon, quartered lengthways, then finely sliced
  • 0.25 tsp smoked paprika
Sauce
  • 1 organic lemon, use half of the grated zest and juice
  • 1 tsp liquid honey
  • 2 tbsp olive oil
  • 4 burrata piccola (approx. 50 g each)
  • 2 pinches salt
  • 1 tsp rosemary, finely chopped
  • a little sea salt
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And that's how it's done
And that's 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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