One-Pan Portobello Caps with Jerusalem Artichoke and Carrot
- Carrot3 piece74 kcal
- Cilantro1 bunch12 kcal
- Grapeseed oil32 ml283 kcal
- Jerusalem artichoke163 g119 kcal
- Oats151 g587 kcal
- Portobello caps328 g72 kcal
- Ras el hanout3 g12 kcal
- Sea salt3 g0 kcal
- Thyme2 sprig2 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
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.