Cheesy cardoons
From Cookipedia
You probably need to be growing cardoons, or living in Italy to make this, however, if you are...
Cheesy cardoons | |
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Servings: | Serves 4 |
Calories per serving: | 562 |
Ready in: | 1 hour, 40 minutes |
Prep. time: | 25 minutes |
Cook time: | 1 hour, 15 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 31st January 2013 |
Best recipe reviewOverrated 4.2/5 I prefer celery hearts in cheese sauce to this. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 kg (2 ¼ lb) cardoons
- Juice of 1 lemon
- 1 tablespoon plain flour
- 1 tablespoon olive oil
- 25 g (1 oz) butter, plus extra for greasing
- 50 g (2 oz) freshly grated Parmesan cheese
- 65 g (2½ oz) roughly grated Emmenthal cheese
- 65 g (2½ oz) roughly grated Gruyère cheese
- 100ml (3½ fl oz) milk
- 200ml (7 fl oz) double cream
Method
- Set a large pan of water boiling
- Add the lemon juice and a pinch of salt
- Top and tail all of the stalks
- With a mandoline, remove all of the strings from the edge
- Cut into 5 cm (2") lengths (as if were celery)
- Drop the pieces into the water before they discolour
- Lower the heat and simmer for 45 minutes
- Meanwhile, preheat the oven to 180° C (350° F - Gas 4 - Moderate/Medium)
- Butter an ovenproof tray
- Drain the cardoons and dry on a tea towel
- Arrange the cardoons in the oven tray
- Sprinkle the Emmenthal cheese, the Gruyère cheese and half of the Parmesan evenly over the cardoons
- Make a basic white sauce with butter, milk, flour and cream
- Pour the white sauce over the cheese and cardoons and sprinkle with the remaining Parmesan cheese
- Bake for 30 minutes
Serving suggestions
Serve hot
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