Sunchoke Gratin

Sunchoke Gratin is a creamy, baked dish that showcases the earthy flavors of Jerusalem artichokes, enhanced with aromatic spices and a crispy topping. This Paleo-friendly recipe is not only delicious but also brings a unique twist to traditional gratins.

Ingredients

• Sunchokes - 300 grams
• Coconut milk - 200 ml
• Garlic - 2 cloves, minced
• Turmeric powder - 1 teaspoon
• Cumin powder - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Salt - 1/2 teaspoon
• Ghee or coconut oil - 1 tablespoon
• Almond flour - 3 tablespoons
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat your oven to 180°C (350°F).
2. Wash and scrub the sunchokes thoroughly, then slice them into thin rounds (about 1/8 inch thick).
3. In a skillet, heat ghee or coconut oil over medium heat and sauté the minced garlic until fragrant (about 1 minute).
4. Add the sliced sunchokes to the skillet, sprinkle with turmeric, cumin, black pepper, and salt, and stir to coat evenly. Cook for about 5 minutes until slightly tender.
5. Pour the coconut milk into the skillet, stirring to combine, and let it simmer for another 5 minutes.
6. Transfer the sunchoke mixture to a greased baking dish, spreading it evenly.
7. In a small bowl, combine almond flour with chopped parsley and sprinkle it evenly over the sunchoke mixture.
8. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sunchokes are tender.
9. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 320
• Protein: 5 g
• Carbs: 26 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 24 g
• Saturated Fat: 20 g
• Unsaturated Fat: 4 g
• Water: 0.2 L

Health Benefits

• Rich in inulin, promoting gut health.
• High in antioxidants, supporting overall health.

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