Filled chard stalks with mushroom and chard sauce

Type of dish: Vegetables
Temperature: Hot
Meses de temporada*: January, February, March, April, May, June, July, August, September, October, November, December
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Boiled ham 0.125 kg
Block cheese 0.125 kg
Eggs 1.0 ud
Parsley 0.004 g
Wide Swiss Chard 1.25 kg
Mushroom cream 0.6 l
Plain flour 0.05 kg
Runner beans 0.05 kg
Carrots 0.05 kg
See Recipe
Onion 0.14 kg
Natural mushrooms 0.12 kg
Sunflower oil 0.004 l
Plain flour 0.027 kg
Vegetable stock 0.6 l
Table salt 3.0 g
Elaboration

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.

ELABORATION

  • 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.

PLATING

  • 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)
Energy
365.58
kcal
Carbohydrates
34.66
g
Proteins
21.25
g
Lipids
11.86
g
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.