Creamy Cardoon and Portobello Gratin

Name: Creamy Cardoon and Portobello Gratin
Yield: Serves 8 as a side dish or first course, 4 to 6 as a main dish
Ingredients: 1 cup mushroom or vegetable broth; 1 cup mushroom or vegetable broth; 2 tablespoons cornstarch; ½ teaspoon grated nutmeg or ground mace; 1 cup coarse-grated firm cheese, such as Gruyère or Comté; 1 cup coarse-grated firm cheese, such as Gruyère or Comté; 1 cup coarse-grated firm cheese, such as Gruyère or Comté; About 2 pounds small slim cardoons or 2½ pounds larger ones; 1 cup heavy cream; Salt and pepper; Salt and pepper; ½ teaspoon grated nutmeg or ground mace

Preparation info

Serves
8
as a side dish or first course

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Even unadventurous diners seem to love the succulence of cardoons paired with portobello mushrooms and lightly bound with cream. Although several operations are required, the result rewards with the lusciousness of artichoke hearts—without the leafy, fiddling. Serve as a rich side dish, appetizer, or vegetarian entree.

Ingredients

About 2 pounds small slim cardoons or 2½ pounds larger ones
5

Side dish
Pescatarian
Gluten-free

Method

Follow directions To Precook Cardoons. Cut into 1-inch slices.
Preheat oven to 375°F. Clean portobello caps with soft brush. Trim stems flush if this has not been done already (save for broth). Using