No Woman No Roasted Root Vegetables With Jerusalem Artichoke
Janssen
If you want a very strong aromatic experience, you can salt-bake the root vegetables
People: 1
50 min

Ingredients

0.25
Cauliflower
1 tsp
Cayenne Pepper
3 tsp
Cumin
0.25
Fennel Bulb
80 grams
Jerusalem Artichoke
2 tbsp
Lemon
0.75
Onion
1 tbsp
Vegetable Oil

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Prep

  1. Peel and cut your jerusalem artichoke and onion. All ingredients should have a similar size and shape.
  2. Wash and cut your cauliflower and fennel bulb so that they all have a similar size and shape.
  3. Cut and squeeze your lemon so you can use the juice later.
  4. Preheat your oven to 200°C (400°F).

Heating Steps

  1. Spread the Fennel Bulb and Jerusalem Artichoke, cayenne pepper and cumin evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 15 minutes.Finally, add Cauliflower and Onion and roast for another 30 minutes.

Finishing Touches

  1. Mix cauliflower, fennel bulb, jerusalem artichoke and onion together in a bowl.
  2. Mix lemon and vegetable oil together in a bowl with salt and pepper, then drizzle on top of your dish.