Recipe · Canton Ginevra · Geneva
Cardoon gratin
the dish of Genevan holidays, with the Plainpalais spiny cardoon under a sauce with cream and Gruyère, in the recipe of a cardoon grower from the canton
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- wash and clean the cardoons, then cut them into pieces
- cook them in a tall saucepan, in water with a dash of milk, until tender, and set the cooking water aside
- heat the oven to 150 degrees
- put the cooked cardoons in a buttered baking dish
- melt the butter in a saucepan, add the flour stirring with a whisk and heat over a medium flame until you have a blond roux
- pour in the cardoon cooking water a little at a time, stirring all the while, and cook until the sauce is thick
- remove from the heat, add the cream and the nutmeg, and season with salt and pepper
- pour the sauce over the cardoons, cover them with Gruyère and bake for an hour in the middle of the oven
