Caramelised Jerusalem Artichoke with Curried Basmati Rice

Serves: 4-6
Prep & Cooking: 40-45 mins


  • 300g Jerusalem artichokes
  • 100g celeriac
  • 100g swede
  • 4-5 broccoli florets
  • 1 white onion

From the cupboard and the fridge:

  • 150g brown basmati rice
  • 2 teaspoons thyme
  • 1 teaspoon paprika
  • ½ teaspoon garlic granules
  • 1 teaspoon mild curry powder
  • cooking oil
  • soy sauce
  • salt to taste
  • 50g parmesan cheese


  1. Finely chop the onion and fry together with the rice for 5 mins. Add the mild curry powder while stirring for another minute or two. Pour 500g of  boiling water over the top and cook until the rice is soft.
  2. Peel and cube all the roots and mix with thyme, paprika, garlic, salt, soy sauce and cooking oil. Place in a baking tray and add about an inch of water. Bake for about 30 mins.
  3. Steam the broccoli for about 10-15 mins.
  4. Serve baked roots and broccoli on a bed of curried rice and sprinkle with parmesan cheese. Toasted walnuts are a great accompaniment too.

Recipe design by Pavlina.