Endive & Fennel Gratin with Almonds

Name: Endive & Fennel Gratin with Almonds (Gratinado de Endivias y Hinojo con Almendras)
Cuisine: Spanish
Ingredients: 1½ cups chicken stock or broth; 1½ cups chicken stock or broth; 4 tablespoons olive oil; 1 large pinch of sugar Coarse salt (kosher or sea); 3 tablespoons fresh lemon juice; 5 medium-size Belgian endives (about 1½ pounds), trimmed but with the root ends left intact; 1 medium-size fennel bulb (about 1 pound), stalks trimmed; ¾ cup whole milk; 5 teaspoons all-purpose flour; 3 tablespoons minced fresh flat-leaf parsley; 3 large garlic cloves, minced; ⅓ cup minced onion; 1 large pinch of sugar Coarse salt (kosher or sea); 1 large pinch of sugar Coarse salt (kosher or sea); 1 large pinch of sugar Coarse salt (kosher or sea); Freshly ground black pepper; 1¼ cups sliced blanched almonds; 1 cup coarsely ground in a food processor, ¼ cup left sliced

Gratinado de Endivias y Hinojo con Almendras

Preparation info

Serves
6 to 8
as a side dish

Difficulty
Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Here is my adaptation of cardos con almendras, a wonderful vegetable preparation popular at Christmas time in Navarra and Aragon. Cardos are cardoons, a vegetable that looks like oversize celery and tastes like artichokes. As cardoons are hard to find in this country, I use fennel and endives, which deliver a rather similar flavor. This is a fabulous dish to serve with a Christmas roast.

Ingredients

Europe
Spain
Navarra
Side dish
Christmas

Ingredients

Method