Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Swiss chard
Filling
Swiss chard parcels
How it's done
Swiss chard
Cut away the stalks, pare down the midribs, dice both, set aside. Blanch the leaves in boiling salted water for approx. 1 min. Remove the Swiss chard with a slotted spoon, refresh in ice-cold water, drain, place on a cloth.
Filling
Toast the walnuts in a non-stick frying pan without oil. Remove and set aside. Heat the oil in the same pan. Add the shallot and garlic, sauté for approx. 2 mins. Add the carrots along with the reserved Swiss chard and walnuts, season, cook for approx. 5 mins. Pour in the milk, reduce for approx. 3 mins. In a bowl, mix the sliced bread and parsley with the vegetables, allow to cool for approx. 5 mins. Add the egg, mix well.
To shape
Cut the Swiss chard leaves in half lengthwise, spread the filling on top, fold the sides of the leaves inwards, roll up.
Swiss chard parcels
Heat the oil in the same pan. Reduce the heat, place the Swiss chard parcels (seam-side down) in the pan, fry on all sides for approx. 10 mins. Pour in the cream and stock, reduce for approx. 5 mins.
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