2 medium-sized cooked beetroot
1 3/4 lb (800 g) cardoon hearts
juice of 1 lemon
citronette dressing
2 tbsp finely chopped parsley
1 3/4 lb (800 g) cardoon hearts
juice of 1 lemon
citronette dressing
2 tbsp finely chopped parsley
For the blanc de cuisine or vegetable cooking stock:
1 oz (25g) plain flour
juice of 1/2 lemon
1 1/2 tbsp butter
2 tbsp oil
salt
juice of 1/2 lemon
1 1/2 tbsp butter
2 tbsp oil
salt
method
1. Make the blanc de cuisine, which will prevent the cardoons discolouring as they boil: place the flour in a large mixing bowl and gradually stir in 2 fl oz (50 ml) cold water, blending very thoroughly with a wooden spoon until no lumps remain. Gradually stir in a further 1 3/4 pints (1 litre) cold water.
2. Pour this mixture through a fine sieve into a large, deep saucepan; add 2 tsp salt, the lemon juice, the butter and the oil.
3. Bring to the boil, stirring continuously to prevent the flour sinking to the bottom and catching; once the liquid has reached a full boil, reduce the heat and keep at a gentle boil without stirring.
4. Trim and wash the cardoons, run the potato peeler down the outer surfaces to eliminate any strings and cut each stalk into 2 1/2 in (6 - 7 cm) lengths; as each section is prepared, place it into a large bowl full of cold water acidulated with the lemon juice to prevent discoloration.
5. When they are all ready, drain and add to the cooking liquid. Cover and boil gently for 1 1/2 - 2 hours, until tender. Drain and leave to cool.
6. Peel the cooked beetroot and slice them. Arrange the beetroot slices and the cardoon pieces in concentric circles on a serving platter, radiating out from the centre.
7. Sprinkle with the citronette dressing and the chopped parsley and serve.
2. Pour this mixture through a fine sieve into a large, deep saucepan; add 2 tsp salt, the lemon juice, the butter and the oil.
3. Bring to the boil, stirring continuously to prevent the flour sinking to the bottom and catching; once the liquid has reached a full boil, reduce the heat and keep at a gentle boil without stirring.
4. Trim and wash the cardoons, run the potato peeler down the outer surfaces to eliminate any strings and cut each stalk into 2 1/2 in (6 - 7 cm) lengths; as each section is prepared, place it into a large bowl full of cold water acidulated with the lemon juice to prevent discoloration.
5. When they are all ready, drain and add to the cooking liquid. Cover and boil gently for 1 1/2 - 2 hours, until tender. Drain and leave to cool.
6. Peel the cooked beetroot and slice them. Arrange the beetroot slices and the cardoon pieces in concentric circles on a serving platter, radiating out from the centre.
7. Sprinkle with the citronette dressing and the chopped parsley and serve.
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