Filled chard stalks with mushroom and chard sauce
Boiled ham 0.125 kg
Block cheese 0.125 kg
Wide Swiss Chard 1.25 kg
Mushroom cream 0.6 l
TO MAKE IN ADVANCE
- Clean the chard under running water and remove the strings.
- Separate the leaves from the stalks.
- Chop the parsley into brunoise.
- Slice the ham and cheese.
- Make a mushroom cream and add to it some blanched chard leaves. Stir well.
- Boil the chard stalks. Run them under running water and drain.
- Fill up the chard stalks with ham and cheese. The wider the stalks are, the easier it will be to fill them.
- Coat the stalks with egg and flour and fry them in plenty of oil. Remove them before they get too brown.
- Place the chards stalks on a baking tray.
- Heat the mushroom cream and season. Check that is not too thick.
- Before serving, slightly broil the chard under the oven broiler to heat them.
- Put some mushroom cream on the plate and place the chard on top.
Nutritional information (1 portion)
Fiber 18.32 g
Saturates 5.33 g
Monounsaturated fatty acids 2.53 g
Polyunsaturated fatty acids 1.33 g
Cholesterol 78.44 mg
Calcium 594.01 mg
Iron 10.38 mg
Zinc 2.38 mg
Vitamin A 843.42 ug
Vitamin C 77.35 g
Folic acid 439.0 ug
Salt (Sodium) 1279.12 mg
Sugars 7.62 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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