Recipe For The Delicious Cardoon Gratin At Home

Delicious Cardoon Gratin

This is the dish for the vegetable lovers and it is easy to cook, in this dish we first clean the cardoons, we take out the stalks of it and remove the threads of it, we cook it in the pressure cooker, we make the sauce of the butter, flour, milk, nutmeg, then we make the layer of the cardoons in the baking pan and filled the each layer with the sauce and the breadcrumbs, we bake it and served it.

The List Of The Complete Ingredients And The Step By Step Complete Guide Is Listed Below

Preparation Time- 15 Minutes
Cooking Time- 50 Minutes
Serves- 4

Ingredients:

Cardoons- 1 kg
Parmesan cheese- 40 gm
Lemon- 1
Breadcrumbs- 2 tablespoon
Butter- 2 knobs
Bechamel sauce- 1 tablespoon
Whole milk- 250 ml
Flour- 25 gm
Nutmeg- 1 teaspoon grated
Pepper- 1 teaspoon
Salt- as per taste

Methods Of Preparation:

Step 1

First take the lemon, cut it into half, rub it on the fingers, take the cardoon, cut the top and bottom, now take out the stalks of it, cut the top and the bottom, pull it so that the threads of the cardoons will come out, now cut it into chunks.

Step 2

Now take the pressure cooker, add the water to it, add 1 lemon to it, now place the cardoons to it and leave it for 15 minutes.

Step 3

Now take the pan, put it on the low heat, add the butter to it as the butter is melted add the flour to it, as the flour is brown, add the whole milk to it, stir is nicely, season it with the salt and pepper, as the consistency is getting thick, add the grated nutmeg to it.

Step 4

Now take the baking pan, add the butter to the walls of it, now sprinkle the breadcrumbs in it, place the cardoons side by side in the pan, now add the sauce and breadcrumbs to it and make the second layer of it, now add the sauce and the breadcrumbs and place the cardoons to it again.

Step 5

Now place this inside the oven at 200 degree Celsius for about the 30 minutes, now take it out and cut it into slices, served it on the plate and garnish it with the fresh mint leaves.



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