for 4 people

Swiss chard

6 leaf	Swiss chard (approx. 600 g)
	salted water, boiling

Filling

50 g	walnut kernels, coarsely chopped
1 tbsp	olive oil
1	shallot, finely chopped
1	garlic clove, finely chopped
150 g	carrots, in small squares
1 tsp	salt
a little	pepper
1 dl	milk
100 g	toast bread, cut into cubes
½ bunch	parsley, finely chopped
1	egg, beaten

Swiss chard parcels

1 tbsp	olive oil
1 dl	cream
1 dl	vegetable bouillon

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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