European
Switzerland - Vegetarian
Cardoon Gratin Geneva
Chef's Menu Description
Gratin de cardons épineux genevois: PDO thorny Geneva cardoons poached tender in lemon water, baked in a silky nutmeg cream béchamel under a thick crust of grated Gruyère AOP cheese.
Ingredients
- • 800g fresh Geneva cardoons (cardons épineux genevois AOP), trimmed and stringed
- • Juice of 1 lemon and 1 tbsp flour (blanc) for cooking water
- • 40g butter and 40g flour for roux
- • 450ml whole milk
- • 150g grated Gruyère AOP cheese
- • 1/2 tsp freshly grated whole nutmeg, salt and white pepper
Preparation Steps
1
Phase 1
Strip the fibrous strings from the cardoon ribs with a knife. Cut into 5cm pieces and simmer in water with lemon juice and flour for 35 minutes until tender; drain well.
2
Phase 2
Make a blond roux with butter and flour, then whisk in milk until a thick white sauce forms. Season with nutmeg, salt, and white pepper, stirring in half the cheese.
3
Phase 3
Spread the cooked cardoons into a buttered earthenware gratin dish. Pour the warm béchamel over the top.
4
Phase 4
Top with the remaining grated Gruyère. Bake at 200°C (180°C fan) for 20 to 25 minutes until bubbling and richly golden-brown.