Cardoons in cream
Cardoons in cream | |
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Best recipe reviewQuite a lot of faff 4.5/5 But it's always nice to eat your own produce Jerry |
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Servings: | Serves 4 |
Calories per serving: | 295 |
Ready in: | 1 hour 45 minutes |
Prep. time: | 15 minutes |
Cook time: | 1 hour 30 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 17th January 2013 |
It's almost a certainty that you are growing cardoons if you are looking at this recipe as I have never seen cardoons for sale, even in France or Italy.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 kg (2 ¼ lb) cardoons
- 25 g (1 oz) butter
- Olive oil for greasing
- 100 ml (3.5 fl oz) milk
- 100 ml (3.5 fl oz) double cream
- 40 g (1.5 oz) Parmesan cheese
- Sea salt
Method
- To a large pan, add the lemon juice and a big pinch of salt and set it boiling.
- Remove the leaves and trim the ends, run a mandoline or potato peeler down the back and remove any strings, as you would with old celery.
- Cut the cardoons into 5 cm (2") lengths and drop them into the boiling pan.
- Return to the boil and lower the heat and simmer for 45 minutes.
- Meanwhile, grease an oven proof dish with a little olive oil.
- Drain the cardoons and add to the dish.
- Dot with butter and add the milk and heat on the hob on a low heat for 30 minutes.
- Add the double cream and cook for a further 10 minutes.
Serving suggestions
Serve hot, sprinkled with Parmesan cheese.
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