50 min
Type of dish: Vegetables
Temperature: Hot
Cuisine type: Vegan cuisine
Allergens
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Swiss chard 1.5 kg
Carrot 0.15 kg
Potato 0.25 kg
Elaboration

For the vegetables:

  • Remove the ends of the stalks and wash the Swiss chardseparately with plenty of water.
  • In order to remove the threads from the stalks, make a cut in their final part and pull the threads. Repeat the process when necessary.
  • Chop them into 2 cm pieces.
  • Peel and cut the potato into 2 cm cubes.
  • Peel and chop the carrot into 1 cm dices.
  • Peel and slice the garlic.
  • Boil the Swiss chard in salted water.Cool it in cold water and drain it.
  • Steam or boil the carrot and the potato.
  • Place the Swiss chard in a baking dish, then distribute the carrot and the potato on top.

SET UP

  • When ready to serve they have to be heated in the oven for 10 minutes at 180 ºC.
  • Fry the garlic with some intense flavour olive oil. Fryuntil golden brown and add paprika after removing it from the heat.
  • In order to finish it off, mix this sauce with the vegetables.

 

Nutritional information (1 portion)
Fiber 4.29 g
Saturates 4.27 g
Monounsaturated fatty acids 17.88 g
Polyunsaturated fatty acids 2.93 g
Cholesterol 0.13 mg
Calcium 356.04 mg
Iron 9.63 mg
Zinc 0.31 mg
Vitamin A 1002.8 ug
Vitamin C 70.99 g
Folic acid 429.06 ug
Salt (Sodium) 328.54 mg
Sugars 5.48 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.