Dandelion Gratin
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Blanching the greens helps to rid dandelion of some of its bitterness, making it a delicious side dish. For best results, look for tender young leaves instead of big, woody, hairy ones. Dry the dandelion greens very well before adding the cheese sauce so that it doesn't split or become watery. If you can't get dandelion greens, tender young Swiss chard leaves make a perfect substitute.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 289 |
| pro | 15 g |
| total fat | 15 g |
| sat. fat | 8 g |
| carb | 28 g |
| fibre | 6 g |
| chol | 43 mg |
| sodium | 644 mg |
| % RDI: | - |
| calcium | 58% |
| iron | 40% |
| vit A | 223% |
| vit C | 83% |
| folate | 27% |
Suggested Recipes
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12 cups (3 L) packed dandelion greens
2 tbsp (25 mL) butter
1 shallot, minced
1 clove garlic, minced
1/4 cup (50 mL) all-purpose flour
2 cups (500 mL) milk
1/4 tsp (1 mL) salt
Pinch each pepper and ground nutmeg
1/2 cup (125 mL) shredded Gruy? cheese
2 tbsp (25 mL) grated parmesan cheese
Preparation:
In large pot of boiling salted water, blanch dandelion greens just until tender, 2 to 5 minutes. Drain and squeeze out liquid. Coarsely chop; arrange in greased glass baking dish or shallow gratin dish.
Meanwhile, in small saucepan, heat butter over medium heat; cook shallot and garlic until softened, about 3 minutes.
Whisk in flour; cook, whisking constantly, for 1 minute. Whisk in milk, salt, pepper and nutmeg. Reduce heat and simmer, whisking occasionally, until thickened, 5 to 7 minutes.
Stir in 1/3 cup (75 mL) of the Gruy? cheese; pour over dandelion greens. Sprinkle with remaining Gruy? and Parmesan cheese.
Bake in 400°F (200°C) oven until bubbly and browned, about 25 minutes.
Meanwhile, in small saucepan, heat butter over medium heat; cook shallot and garlic until softened, about 3 minutes.
Whisk in flour; cook, whisking constantly, for 1 minute. Whisk in milk, salt, pepper and nutmeg. Reduce heat and simmer, whisking occasionally, until thickened, 5 to 7 minutes.
Stir in 1/3 cup (75 mL) of the Gruy? cheese; pour over dandelion greens. Sprinkle with remaining Gruy? and Parmesan cheese.
Bake in 400°F (200°C) oven until bubbly and browned, about 25 minutes.
Tags:
Side Dish; Vegetables; Grains; Cheese/Other Dairy; Boil/Simmer; Bake;
Source
Canadian Living Magazine: May 2009
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