Jonell Galloway
Anyone living in Geneva really should know how to prepare cardoons, since it is Geneva’s favorite winter vegetable. The problem is it is time-consuming and tedious, not to speak of the prickly thistles.
Cardoon gratin is one of Geneva’s favorite Christmas dishes, so now’s the time to learn!
Geneva cardoons.
Viviane Bauquet Farre gives a wonderful explanation on how to prepare and blanch those tasty but thistly dears.
The Chapuis family, who does the Boulevard Hélvétique market on Wednesday and Saturday, started preparing them and sealing them in vacuum packs a couple of years ago, and it has been so successful that everyone is following suit.
So if you’re brave enough, prepare them yourself. Otherwise, know you have an alternative.
GenevaLunch, 22 December 2009.
Filed under: Your kitchen
Tags: Blanching, Cardoon, farmers market, Geneva Christmas dish, How to eat it, Lake Geneva, MarketDay - Seasonal products, MarketView, Preparation, Swiss, Switzerland, Vacuum packed, Where to buy it, Winter vegetables
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December 22nd, 2009 at 23:50
Jonell! Thank you so much for the mention in your blog post. How very lucky for shoppers in Geneva that they can find cardoons already prepped! Brilliant idea…
You have inspired me to make a cardoon gratin for Christmas. I must say I love that vegetable in any form. Thank you so much again and have a wonderful holiday!
January 15th, 2010 at 10:06
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