Guy’s cardoon gratin from Spring and Summer Cooking with a Veg Box (Riverford Companions) by Guy Wat
In his desire to convert the world to cardoons Guy has tried out various recipes on friends and family. This one passed muster with them all. Serve as a starter, main or side, depending on how many...
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Ingredients
- salt
- pepper
- 250 ml double cream
- 500 ml chicken or veg stock
- 1 1/2–2 kg cardoons (about 1 large or a few smaller ones)
- 1 bay leaf
- 100 g Gruyère or similar hard cheese (Cheddar will do), grated
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