Stuffed Swiss Chard with Carrot Sauce
Yield
6 servingsPrep
20 minCook
50 minReady
70 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | each |
onions
finely chopped |
|
| 3 | cloves |
garlic
minced |
|
| 7 | medium |
potatoes
boiled, peeled and mashed |
|
| 1 | bunch |
broccoli florets
chopped and steamed |
*
|
| 1 | each |
green bell peppers
roasted, chopped |
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
water
|
|
| ½ | teaspoon |
black pepper
|
|
| 2 | cups |
mushrooms
sliced |
|
| 2 | tablespoons |
basil
fresh, chopped |
|
| 6 | large |
swiss chard
|
*
|
| ½ | cup |
water
|
|
| Carrot sauce | |||
| 2 | cups |
carrots
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 | small |
onions
minced |
|
| 1 ½ | cups |
water
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | each |
onions
finely chopped |
|
| 3 | cloves |
garlic
minced |
|
| 7 | medium |
potatoes
boiled, peeled and mashed |
|
| 1 | bunch |
broccoli florets
chopped and steamed |
*
|
| 1 | each |
green bell peppers
roasted, chopped |
|
| 5 | ml |
salt
|
|
| 118 | ml |
water
|
|
| 2.5 | ml |
black pepper
|
|
| 473 | ml |
mushrooms
sliced |
|
| 3E+1 | ml |
basil
fresh, chopped |
|
| 6 | large |
swiss chard
|
*
|
| 118 | ml |
water
|
|
| Carrot sauce | |||
| 473 | ml |
carrots
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 | small |
onions
minced |
|
| 355 | ml |
water
|
|
| 2.5 | ml |
salt
|
|
Directions
Prepare potatoes, broccoli and green pepper, set aside.
Cook onion, garlic and mushrooms in ¼ cup water until onions are translucent.
Drain.
Mix mashed potatoes with onion mixture, steamed broccoli and sautéed peppers.
Add salt, pepper and basil to taste.
Preheat oven to 350℉ (180℃).
If using large chard leaves, cut in half crosswise.
Leave small leaves whole.
Stuff with potato mixture and roll up like a crepe.
Place stuffed chard in baking dish and add ½ cup water.
Cover with foil and bake 40 to 50 minutes, until heated throughout and chard is tender.
Serve with carrot sauce.
Sauce: Cook all ingredients together 10 to 12 minutes, until carrots are tender.
Purée mixture in a blender until smooth.
Add more water for desired consistency.
