Sunchoke Gratin

Sunchoke Gratin is a creamy and comforting dish that showcases the nutty flavor of sunchokes, also known as Jerusalem artichokes. This Paleo-friendly baked dish is layered with garlic and rosemary, making it a delightful side or main course.

Ingredients

• Sunchokes - 400 grams
• Coconut milk - 150 ml
• Garlic - 2 cloves
• Fresh rosemary - 1 tablespoon, chopped
• Olive oil - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Nutritional yeast - 2 tablespoons

Steps

1. Preheat the oven to 190°C (375°F).
2. Wash and scrub the sunchokes thoroughly, then slice them thinly (about 1/4 inch thick).
3. In a medium bowl, combine the coconut milk, minced garlic, chopped rosemary, olive oil, salt, and black pepper.
4. In a baking dish, layer half of the sliced sunchokes, then pour half of the coconut milk mixture over them.
5. Sprinkle 1 tablespoon of nutritional yeast on top.
6. Repeat with the remaining sunchokes, coconut milk mixture, and top with the remaining nutritional yeast.
7. Cover the dish with aluminum foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 10 minutes, or until the sunchokes are tender and the top is golden brown.
9. Let it cool for a few minutes before serving.

Nutrition

• Calories: 320
• Protein: 5 g
• Carbs: 35 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in inulin, which supports gut health.
• High in antioxidants, promoting overall wellness.

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