Cardoons in almond sauce
Cardoons in a creamy milk and almond sauce.
Active time20 min
Cooking20 min
Total30 min
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Ingredients
- 1 garlic clove
- 1 onion
- 200 ml whole milk
- 50 g ground almond
- 500 g drained canned cardoon
- 200 ml water
- 1 tbsp wheat flour
- 50 ml extra virgin olive oil
- 1 pinch of fine salt — optional
Preparation
Drain the cardoons and cut any large pieces smaller. Peel and finely chop the onion and garlic.
Use for the recipe: half an onion (prepare 1 onion).
1 garlic clovehalf an onion500 g drained canned cardoon- sieve
- knife
- chopping board
Heat the oil in a sauté pan. Cook the onion gently until translucent. Add the garlic and stir without letting it brown. Stir in the flour and cook briefly, keeping it pale.
1 tbsp wheat flour50 ml extra virgin olive oil- nonstick frying pan
- spatula
Stir in the milk, breaking up any lumps. Bring to a gentle simmer, then stir in the ground almonds until evenly combined.
200 ml whole milk50 g ground almond- nonstick frying pan
- whisk
Add the cardoons and water. Stir gently and simmer for 5 min, until the cardoons are hot and coated in sauce. Add the optional salt.
200 ml water1 pinch of fine salt — optional- nonstick frying pan
- spatula
Allergens
- Gluten
- Milk
- Tree nuts
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration