Photograph of the finished Gratin de cardons

France · Cọng cardon nướng sốt kem Gratin de cardons

Gratin de cardons

1 hr 40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Cardoon stems Cardoon stems 2.2 lb
  • Photograph of Lime Lime 2
  • Photograph of Fresh milk Fresh milk 3 ⅓ cups
  • Photograph of Unsalted butter Unsalted butter 4.9 oz
  • Photograph of Flour Flour 3.5 oz
  • Photograph of Gruyère cheese Gruyère cheese 8.5 oz
  • Photograph of Nutmeg Nutmeg 2 g
  • Photograph of Black pepper Black pepper 0.3 oz

Method

  1. 1 Remove the fibrous strands from both sides of the cardamom pod, then cut it into 5 cm pieces and immediately soak it in lemon juice. Cardamom will turn black in just 2 minutes if left exposed to air.
  2. 2 Boil in water with lemon juice and a tablespoon of flour for 35 minutes, or until a toothpick can easily pierce it.
  3. 3 Make béchamel from butter, flour, and milk, then season with nutmeg and pepper.
  4. 4 Arrange the drained cardon in a tray, pour in béchamel sauce, and sprinkle with grated cheese.
  5. 5 Bake at 200 degrees for 25 minutes, or until the top is golden brown and puffed up, and the sauce is bubbling around the edges.

With an appliance

  • Air fryer 1 hr 20 min

    Replace step 5: spray a thin layer of oil onto the sides of the mold, use a 215-degree hot air oven for 16 minutes, rotating the tray at minute 8. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.

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