Friday, April 04, 2008

Parsnip and Cardoon Gratin

This dish sounded better than it tasted. Truthfully, it was the first idea Alexis had for the cardoons, which we'd never had before and probably won't have again if we can avoid it. Cardoons look sort of like rhubarb or very large celery, but are a sort of dingy green color. We had heard that they tasted like artichokes, but we didn't find this to be true. The parsnips were not bad, but even after blanched and baked for an hour, the cardoons never became tender.

Parsnip and Cardoon Gratin
-4 parsnips, peeled and thinly sliced
-10 stalks cardoons, blanched
-1 cup cream
-2 cups cheese, grated
-salt and pepper to taste

Place a layer of the parsnips on the bottom of a 9x13 baking dish. season with salt and pepper, pour on some cream and sprinkle with cheese. Dice the blanched cardoons and layer half of them in the pan. Then repeat the parsnips, seasoning, cream and cheese layer. Sprinkle the rest of the cardoons on and top with the rest of the cheese and cream. Bake, covered, on 350 for about an hour.

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