Recipe
Cardy gratin with Gruyère
very easy
APPROX. 40 mins
Enough For
4 persons
Cookware
DUROMATIC® pressure cookerNutritional Value
1342 kJ / 320 kcal (Per person)
Ingredients
- Carbohydrates21 g
- Sugar3 g
- Fat21 g
- Protein14 g
Allergens
- lactose
- nuts
- sellery
Cooking Equipment
Ingredients
Steaming cardy
- »1 1/4 pounds cardoon
icing
- »3/4 cup half and half
- »6 1/2 tbsp vegetable stock
- »1 tsp cornflour
- »2 knife tips nutmeg ground
- »1/2 tsp dried thyme
- » Salt and pepper
Baking
- »3 1/2 ounces Grated Gruyère cheese
Preparations
Steaming cardy
1. Peel off the outer hard fibres with a knife or peeler (similar to rhubarb). Cut off the ends.
2. Wash well and cut into pieces approx. 4 cm long. Optional: Sprinkle with a little lemon juice to prevent them from browning.
3. Place the sieve insert in the DUROMATIC, add 2 litres of water and place the Kardy on top.
4. Close the lid. Cook under pressure on setting 2 for 4 minutes. Then cool the rim of the cooker under cold running water until the pressure indicator stem remains in its lowest position
Instructions
icing
1. Mix together the cream, vegetable stock, cornflour, nutmeg and thyme, season with salt and pepper.
Baking
1. Place the pre-cooked cardoon pieces in the oven dish. Pour over the cream sauce. Sprinkle with Gruyère.
2. Bake at 200 °C top/bottom heat for approx. 25 minutes until the cheese is golden brown and crispy.
Origin
Lara Hüsler