Dandelion Gratin
This recipe makes 4 servings
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 |
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.
Ingredients
Preparation
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 Gruyère 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.
Source : Canadian Living Magazine: May 2009
- Keywords : Sides; Shallots; Milk; Cheese; Bake; Swiss chard; Blanche/Parboil; Flour;
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