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This potato and cardoon casserole, prepared with cardoons, potatoes, edam cheese, sour cream, and onion is a great accompaniment for barbecue. It's approximately a 30 minute meal. This recipe is vegetarian. This recipe serves 4.
INGREDIENTS:
4 cups cardoons, peeled and diced
2 cups potatoes, peeled and diced
5 oz. Edam cheese, grated
4 fl.oz. sour cream
1 red onion, finely chopped
1 tsp. salt
1 tsp. black pepper
1 large clove elephant garlic, finely crushed
1 tsp. Tabasco sauce
rosemary sprigs to serve
METHOD:
Preheat oven to 350 F (180 C). In a bowl, combine cardoons, potatoes, cheese, sour cream, red onion, salt, black pepper, garlic and Tabasco sauce.
Spoon cardoon mixture into an ovenproof dish. Bake for 25 minutes or until cardoons and potatoes are tender. Serve hot, garnished with rosemary, for a great accompaniment to barbecued meat or poultry, or as a meatless meal with a light salad and crusty bread.
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