Nutty roasted Jerusalem artichokes with arugula, hazelnuts and lemon dressing.
20 gGoat Cheese
Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.
180 gJerusalem Artichoke
40 gArugula
15 gCobnut/Hazelnut
1 tbspLemon Juice
1.5 tspCooking oil
1 tspDressing oil
To tasteSalt
To tasteBlack Pepper
Heat the oven to 200°C (400°F). Scrub the Jerusalem artichokes and cut into pieces about 1.5 cm thick. Toss with cooking oil, salt and pepper.
Roast at 200°C (400°F) for 35 minutes, turning after 20 minutes, until tender and golden. Cool for a few minutes.
Toast the hazelnuts in a dry skillet over medium-low heat for 4 minutes, stirring, then cool and chop.
Whisk the lemon juice and dressing oil. Gently toss the warm artichokes with arugula and dressing, then add the hazelnuts and crumbled goat cheese.