Stuffed Swiss Chard with Carrot Sauce
Submitted by bettec1
Swiss chard leaves rolled around a filling of mashed potatoes, broccoli, mushrooms, and roasted pepper, baked tender and drizzled with silky pureed carrot sauce. Vegan comfort food.
YIELD
6 servingsPREP
20 minCOOK
50 minREADY
70 minThis is plant-based cooking that doesn’t apologize for itself. Big, earthy Swiss chard leaves get wrapped around a generous filling of fluffy mashed potatoes mixed with steamed broccoli, sauteed mushrooms, roasted green pepper, and fresh basil.
Rolled up like crepes and baked until the chard turns silky and tender, they’re hearty enough to anchor any dinner table.
The carrot sauce is the finishing touch: chopped carrots, garlic, and onion simmered until soft, then blended into a velvety, naturally sweet puree. Spoon it over the top and you’ve got a vegan main course with serious presence.
Chef Tips
- Large chard leaves work best. Cut them in half crosswise if they’re too big to roll neatly.
- Mash the potatoes on the dry side so the filling holds its shape inside the rolls. Too wet and everything gets mushy.
- The carrot sauce thickens as it cools. Add a splash of water when reheating to bring it back to a pourable consistency.
Ingredients
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.
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