Stuffed Swiss Chard with Carrot Sauce

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.