I Shot The Sheriff Roasted Root Vegetables With Smoked Paprika
If you want a very strong aromatic experience, you can salt-bake the root vegetables
People: 1
50 min


0.75 tbsp
Brown Sugar
1 tsp
Cayenne Pepper
2 Clove
25 grams
80 grams
Jerusalem Artichoke
80 grams
50 grams
1 tsp
0.5 tbsp
Smoked Paprika
15 ml
Sour Cream
1 tbsp
Vegetable Oil
0.5 tbsp
Worcestershire Sauce

View recipe in app to see recipe nutrition (find app below).


  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.