One-Pan Portobello Caps with Jerusalem Artichoke and Carrot
Autor: Andrii M.
- Kapelusze portobello328 g72 kcal
- Kolendra1 pęczek12 kcal
- Marchew3 szt.74 kcal
- Olej z pestek winogron32 ml283 kcal
- Owies151 g587 kcal
- Ras el hanout3 g12 kcal
- Sól morska3 g0 kcal
- Topinambur163 g119 kcal
- Tymianek2 gałązki2 kcal
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Cypriot-inspired comfort food: tender portobello caps paired with jerusalem artichoke and carrot and oats, finished with thyme and cilantro and a hit of ras el hanout. 1. Pat the portobello caps dry and season with sea salt, ras el hanout. 2. Heat grapeseed oil in a heavy pan and roast the portobello caps until it develops a deep golden crust, about 20 minutes. 3. Add jerusalem artichoke and carrot to the pan and cook until just tender, stirring in thyme and cilantro for fragrance. 4. Cook the oats separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.