Cardoon with Almonds
Cardoon cooked in a white almond sauce, a Navarrese and Aragonese winter dish, mild and elegant.
- Total
- 35 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- cooked cardoon1.75 lb
- almond2 oz
- garlic clove2
- flour1 tbsp
- vegetable broth1.75 cup
- olive oil4 tbsp
- salt1 tsp
Method
- 1
Drain the cooked cardoon and cut it up.
- 2
Brown the sliced garlic and the almonds in the olive oil. Take out half the almonds and crush them.
- 3
Add the flour to the oil, stir 1 minute and pour in the vegetable stock little by little.
- 4
Add the crushed almonds and the cardoon, salt and cook 10 minutes. Serve with the rest of the almonds on top.
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