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Stuffed Swiss Chard With Carrot Sauce

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B3, B9, C, P
MineralsCopper, Natrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Onion - finely chopped

  2. 7 Potatoes - boiled, peeled, and (medium) mashed

  3. 1 Broccoli - chopped and 1 Green pepper - roasted or 1 teaspoon 5ml Salt

  4. 1/2 teaspoon 2 1/2ml Black pepper

  5. 2 cups 474ml Mushrooms - sliced

  6. 2 tablespoons 30ml Fresh basil - chopped

  7. 6 tablespoons 90ml Swiss chard leaves - or Leaves - minus stems

  8. 1/2 cup 118ml Water

  9. Carrot Sauce

  10. 2 cups 220g / 7.8oz Carrots - chopped

  11. 1 Garlic - minced

  12. 1 Onion - minced (small)

  13. 1 1/2 cups 355ml Water

  14. 1/2 teaspoon 2 1/2ml Salt

Instructions Jump to Ingredients ↑

  1. Prepare potatoes, broccoli and green pepper, set aside.

  2. Cook onion, garlic and mushrooms in 1/4 cup water until onions are translucent. Drain.

  3. Mix mashed potatoes with onion mixture, steamed broccoli and sauteed peppers. Add salt, pepper and basil to taste.

  4. Preheat oven to 350F. If using large chard leaves, cut in half crosswise. Leave small leaves whole. Stuff with potato mixture and roll up like a crepe.

  5. Place stuffed chard in baking dish and add 1/2 cup water. Cover with foil and bake 40 to 50 minutes, until heated throughout and chard is tender. Serve with carrot sauce.

  6. Carrot Sauce 1. Cook all ingredients together 10 to 12 minutes, until carrots are tender.

  7. Puree mixture in a blender until smooth. Add more water for desired consistency.

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