Cardoons in Almond Cream Sauce, Christmas Style (Cardo)

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Method

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1. If using fresh cardoon, remove the strings and cook in boiling salted water for about 1.5 hours until tender; with jarred, pre-cooked cardoon this step is skipped, just drain it. ⏱ Timer: 1.5 h
2. In a pan, sauté the finely chopped onion in a little olive oil until translucent.
3. Sprinkle in the flour, stir, then pour in the warm milk while stirring constantly.
4. Crush the almonds to a paste in a mortar, salt them and stir them into the sauce. Simmer for another 5 minutes. ⏱ Timer: 5 min
5. Pour the sauce over the cardoon and heat together for about 10 minutes before serving. ⏱ Timer: 10 min

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Cardo (Nochebuena) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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