Cardoons in Onion Cream Sauce

Name: Cardoons in Onion Cream Sauce
Yield: 4 servings
Ingredients: 2 pounds (about ½ bunch) cardoons, prepared as in Basic Preparation 1 or 2, cut in 1-inch pieces; 2 medium onions, thinly sliced (to make 1½ cups); 3 tablespoons butter; 2 tablespoons flour; 1 cup light cream or half-and-half; 1 cup light cream or half-and-half; Salt, pepper, and nutmeg to taste; Salt, pepper, and nutmeg to taste; Salt, pepper, and nutmeg to taste

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

The sweetness of butter-stewed onions and richness of cream offset the bitterness of this assertive yet elusive-flavored vegetable.

Ingredients

2 pounds (about ½ bunch) cardoons, prepared as in Basic Preparation 1 or 2, cut in 1-inch pieces

Side dish
Vegetarian

Method

Spread cardoons in a shallow baking dish about 9 inches in diameter or of a size to fit the vegetable fairly snugly.
Stew onions in butter in a heavy skillet, covered, over very low heat until extremely soft (but not browned), about 25 minutes, stirring occasionally. Raise heat slightly, add flour and stir 2-3 minutes.
Bring cream to a simmer. Remove