Servings: 4-6

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Cardoon and Carrots A La Suisse


3 cups Frieda’s Cardoon, or celery
1 cup thinly sliced carrots
3 cups chicken broth or water
1 teaspoon lemon juice
1/2 cup milk
3 tablespoons all-purpose flour
2 tablespoons butter or margarine
1 cup shredded Swiss or Gruyere cheese
Salt and pepper to taste


Discard outer stems of Cardoon; trim off prickles and strings on inner stalks. Slice Cardoon or celery thinly. In a medium saucepan place slices with carrots in broth or water to cover. If using Cardoon, add lemon juice to prevent discoloration. Bring to boiling. Reduce heat and simmer 6 to 8 minutes, or until tender. Remove from heat. Drain vegetables into a heat-proof au gratin dish, reserving liquid. Measure 1 cup of the liquid; set aside. In saucepan melt butter; stir in flour. Add reserved liquid and milk all at once; cook and stir till mixture thickens. Stir in 3/4 cup of the cheese; add salt and pepper to taste. When cheese melts, pour sauce over vegetables; sprinkle on remaining cheese. Run under broiler just till golden brown.