Lemon-and-Pepperjack Topinambour Gratin
Topinambour is a great substitute for potatoes in gratins and baked dish. It has zero fats and, low carbs and is packed with iron and potassium. This topinambour gratin uses the winning combination of lemon and pepperjack-style vegan cheese. It will make a hearty and warming dish for those cold winter days where you need some healthy comfort food.
The dish can be prepared in only 30 minutes, and most of the time you won’t need to pay attention to the cooking.
- 2 cups topinambour
- 1 cup Pepperjack-like vegan cheese
- Juice of 1 lemon
- 2 tablespoons whole wheat breadcrumbs
- 1 tablespoon butter
- 2 tablespoons soy cream
- Pepper, to taste
Rinse the topinambour and, with a potato peeler, roughly peel the skin. Squeeze the lemon and set aside. Peel the lemon zest of one half of the lemon and set aside. Transfer the topinambour to a soup pot and cover with water. Pour the lemon in the water and bring to the boil. Cook for 5 minutes, then take off the heat and drain.
Butter a small baking dish. Add a thin layer of pepperjack-like cheese. Roughly slice the cooked topinambour, and transfer to the baking dish. Sprinkle the lemon zest on top, cover with breadcrumbs and with more Pepperjack-like cheese. Top with some coconut butter, season with pepper to your taste, and put into the oven at 400 degrees for 15 minutes. If the cheese doesn’t melt, add a splash of soy cream at mid cooking.
Take out of the oven and transfer to the serving bowls. Sprinkle with chives and serve while hot.