90min 4 ppl
Cardoon Gratin with Cashew Cream
89 minutes
4 people
Hardover 60 min or 12+ steps
89 min · 12 steps
Hard: over 60 min or 12+ steps
420 kcalper person
Protein 12g
Carbs 34g
Fats 26g
About this dish
Cardoons blanched in acidulated water retain their pale, artichoke-like flavour and tender bite — the foundation that separates a refined gratin from a bitter, stringy disappointment. A cashew cream fortified with nutritional yeast, white miso and a whisper of nutmeg delivers all the richness and savoury depth of a classic béchamel without a drop of dairy, finished with a crisp panko and thyme crust.
Allergy Info
Gluten, Soya, Tree Nuts
Diet Info
Vegetarian, Vegan
Ingredients
Fresh Produce
- Cardoon stalksleaves and thorns trimmed, cut into 6cm lengths1.2 kg
- Garlic clovespeeled, for the cream2 cloves
- Shallotfinely diced1 medium
- Garlic clovesfinely minced2 cloves
- Fresh thyme leaves1 tsp
Dried Goods
- Waterfor blanching2 l
- Raw cashewssoaked200 g
- Cold water400 ml
- Nutritional yeast2 tbsp
- Panko breadcrumbs30 g
Spices & Seasonings
- Fine sea saltplus more for blanching1 tbsp
- Nutmegfreshly grated0.25 tsp
- White pepperfreshly ground0.5 tsp
- Fine sea salt and black pepperto taste1 pinch
Oils & Condiments
- Lemon juicefreshly squeezed, plus extra for the blanching water60 ml
- White miso paste1 tbsp
- Extra-virgin olive oil2 tbsp
- Dry white wine80 ml
- Extra-virgin olive oilfor the crumb topping1 tbsp
Utensils
- High-speed blender
- Large pot
- Wide sauté pan
- 30x20cm gratin dish
Method
1
Soak the raw cashews in cold water for at least 4 hours, or overnight at room temperature.
Approx. 2 minutes
2
Drain and rinse the soaked cashews. Combine them in a high-powered blender with the 400ml cold water, nutritional yeast, white miso, peeled garlic cloves, nutmeg, and white pepper. Blend on high for 90 seconds until completely smooth and silky. Season with salt and set aside.
Approx. 5 minutes
3
Fill a large pot with the 2 litres of water, add a generous squeeze of lemon juice, and bring to a rolling boil over high heat. Salt the water well, add the cardoon pieces, and blanch for 20 minutes until a knife pierces them without resistance but they still hold their shape.
Approx. 22 minutes
4
Drain the cardoons and transfer to a bowl of cold water to halt cooking. Pat thoroughly dry with a clean kitchen towel and set aside.
Approx. 5 minutes
5
Preheat your oven to 200°C, or 180°C for a fan oven, or 400°F.
Approx. 2 minutes
6
Warm 2 tbsp olive oil in a wide sauté pan over medium heat. Add the shallot and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Approx. 6 minutes
7
Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not coloured.
Approx. 2 minutes
8
Pour in the white wine and let it reduce for 2 minutes, scraping up any bits from the pan, until the liquid is almost completely absorbed.
Approx. 3 minutes
9
Add the blanched cardoons to the pan, pour in the cashew cream, and stir gently to coat every piece. Season with salt and black pepper. Transfer the mixture to a lightly oiled 30 x 20cm gratin dish, spreading it into an even layer.
Approx. 6 minutes
10
In a small bowl, toss the panko breadcrumbs with the remaining 1 tbsp olive oil and the thyme leaves until evenly coated. Scatter the crumb mixture in an even layer over the gratin.
Approx. 3 minutes
11
Bake on the middle rack for 25-30 minutes until the surface is deeply golden, the edges are bubbling vigorously, and the crumb topping is crisp and browned.
Approx. 28 minutes
12
Rest the gratin for 5 minutes before serving to allow the cream to settle and thicken slightly.
Approx. 5 minutes
