The Best Guide for the NN12 Area

Cardoon Gratin

Preparation Time: 5 minutes

Cooking Time: 55 minutes

Serves: 4

Ingredients

• 700g cardoons
• 2 medium potatoes
• butter
• 150g grated parmesan (or cheddar)
• 2 chopped garlic cloves
• 250ml double cream
• 100ml whole
• breadcrumbs

Instruction

1. Wash thoroughly. Peel the fibrous ribs away using a knife or a peeler, then put into acidulated water (water with a squeeze of lemon) to stop them browning.
2. Chop into 1cm crescents for gratins and braising, or 6cm batons for fritters. Boil in plenty of acidulated, salted water for 5-15 mins to tenderise and reduce the bitterness. Drain and refresh under cold water.
3. Cut 2 medium potatoes into 1cm batons.
4. Butter a gratin dish and fill with the cardoons and potato, 100g grated parmesan (or cheddar), 2 chopped garlic cloves, 250ml double cream and 100ml whole milk.
5. Top with a mixture of breadcrumbs and 50g parmesan. Bake at 180°C for about 40 mins until the potatoes are tender and the top has browned.

Courtesy of http://www.riverford.co.uk

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