I Shot The Sheriff Roasted Root Vegetables With Smoked Paprika
Jura
If you want a very strong aromatic experience, you can salt-bake the root vegetables
People: 2
50 min

Ingredients

18 grams
Brown Sugar
2 tsp
Cayenne Pepper
4 Clove
Garlic
50 grams
Hazelnuts
160 grams
Jerusalem Artichoke
160 grams
Leeks
1.5
Parsnips
100 grams
Rice
2 tsp
Rosemary
4 tsp
Smoked Paprika
30 ml
Sour Cream
2 tbsp
Vegetable Oil
1 tbsp
Worcestershire Sauce

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Prep

  1. Peel and cut your jerusalem artichoke and parsnips. All ingredients should have a similar size and shape.
  2. Wash and cut your leeks so that they all have a similar size and shape.
  3. Finely chop your garlic.
  4. Preheat your oven to 200°C (400°F).

Heating Steps

  1. Boil rice according to instructions on package.
  2. Spread the Jerusalem Artichoke and Parsnips, cayenne pepper, rosemary and smoked paprika evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 15 minutes.Finally, add Garlic and Leeks and roast for another 30 minutes.
  3. Toast hazelnuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Mix jerusalem artichoke, leeks and rice together in a bowl.
  2. Mix sour cream and worcestershire sauce together in a bowl with salt and pepper, then drizzle on top of your dish.
  3. Add Hazelnuts on top.