Prise En Main De Tajima Dg/ml Bye Pulse

cardoon gratin

Serves 4:

- 1 kg cardoons
- 2 cloves garlic
- 1 tablespoon flour
- 25 cl cream
- 100 g Parmesan
-
olive oil - salt, pepper

1-Trim the chard: the pluck and keep only the ribs, remove the son (as on the celery) and wash them in lemon water. Cut into 2 cm pieces and cook in boiling salted water 30 minutes. Drain.

2 - Sauté chopped garlic in a little olive oil. Add the chard and stir. Add flour and stir. Pour the cream and simmer over low heat, stirring until sauce is slightly thick. Season with salt and pepper.

3-Pour chard in a casserole dish, sprinkle with Parmesan and bake at 200 ° about twenty minutes.