Cardoons in almond sauce
Cardoons in a creamy milk and almond sauce.
Active time20 min
Cooking20 min
Total30 min
Add to my week
Loading your week…
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. 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 almond1 tbsp wheat flour50 ml extra virgin olive oil- nonstick frying pan
- spatula
- 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