Topinambur Romanesco Casserole

Ingredients

• 600 g Romanesco
• 500 g topinambur
• Salz
• 2 fresh garlic cloves
• 2 tbsp chopped chives
• 4 tbsp quinoa flakes
• 4 tbsp olive oil
• 2 tbsp lemon juice
• chili flakes

Instructions

1. 1.

   Rinse the Romanesco and cut into individual florets. Peel the topinambur and slice into rounds. Blanch together with Romanesco in salted water for 2-3 minutes. Drain well.

2. 2.

   Preheat oven to 200°C (400°F) fan‑forced or conventional heat.

3. 3.

   Peel and dice garlic finely. Mix with chives and quinoa flakes. Add olive oil, lemon juice, salt and chili flakes and stir.

4. 4.

   Arrange Romanesco and topinambur in greased ramekins, sprinkle quinoa mixture on top, and bake for about 15 minutes until golden.

5. 5.