Cardoons with almond sauce in the Thermomix
Total time28 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 10 min · Cooking: 18 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings6
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 28 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 10 min · Cooking: 18 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
Egg-free and 6 more Indicative dietary requirements
View full classification 17 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Vegetables
Lunch
15 to 30 minutes
Method
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Drain the cooked cardoons and cut into pieces about 2 cm long. Set aside in a mixing bowl. Put the olive oil and butter in the Thermomix bowl and heat for 5 minutes at 100°C, speed 1.
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Add the chopped garlic and cook for 2 minutes at 100°C, speed 1. Add the flour around the blades and cook for 1 minute at 100°C, speed 1.
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Add the 50 g ground almonds, water and salt. Cook for 5 minutes at 100°C, speed 4, until the sauce thickens.
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Add the cardoons without exceeding the maximum fill mark and cook for 5 minutes at 100°C, reverse rotation, spoon speed. If the volume does not fit comfortably, finish heating the cardoons and sauce in two batches.
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Transfer to a serving dish, scatter over the 50 g flaked almonds and chopped parsley and serve hot.
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