?There is no one specific recipe for cardon au gratin. This dish is typically made by layering thinly sliced cardon (a type of vegetable similar to celery) with cheese and breadcrumbs, then baking it until the cheese is melted and bubbly.
Place the drained pieces of cardons in a buttered gratin or shallow baking dish.
Add half the grated cheese to the sauce bechamel together with grated nutmeg, salt and black pepper as desired.
Pour the sauce over the cardon pieces and sprinkle with the remaining cheese.
Put the dish in a preheated oven at 225 - 250 oC until several spots of a dark golden brown colour have developed and the sauce is bubbling. This normally requires 15 - 20 minutes.
This starter becomes a main lunch course for 4 persons if you add 250 g diced ham or cooked and diced chicken breasts.
Ingredients
Directions
Place the drained pieces of cardons in a buttered gratin or shallow baking dish.
Add half the grated cheese to the sauce bechamel together with grated nutmeg, salt and black pepper as desired.
Pour the sauce over the cardon pieces and sprinkle with the remaining cheese.
Put the dish in a preheated oven at 225 - 250 oC until several spots of a dark golden brown colour have developed and the sauce is bubbling. This normally requires 15 - 20 minutes.
This starter becomes a main lunch course for 4 persons if you add 250 g diced ham or cooked and diced chicken breasts.
