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Cardoons from Lyon in bechamel sauce - P. Guintrand - 720 ml - 650 g

Cardoons from Lyon in bechamel sauce - P. Guintrand - 720 ml - 650 g

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These preserves are prepared from spineless cultivars with naturally white fleshy ribs (not hollow). They are however only transformed following a necessary etiolation period to blanch the vegetable. We use the ribs (petioles or leaf stalks), which we thin out by hand before cutting them into 3 or 4 cm square pieces.

Suggestion of use: heat in a covered saucepan over lowheat. While still hot, add grated Gruyère cheese to taste. You can also heat in the microwave for 3 minutes. Or place in a buttered baking dish, top with grated Gruyère cheese, and bake at 200° for 15 to 20 minutes until the cheese browns.

Ingredients: cardoons, water, crème fraîche, butter, Emmental cheese, modified cornstarch, salt, spices. Allergens: crème fraiche, butter, Emmental cheese.

Nutrient value /100 g: Energy KJ/Kcal: 324.8/78.4 Fat: 6.11 g Saturated: 3.6 g Carbohydrate: 3.3 g Sugars: 1.02 g Protein: 1.8 g Sodium: 0.8382 g