Mangold Beef Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 267 cal. | (13 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 20.9 μg | (35 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 525 mg | (13 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 108 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 Chard leaf
- 2 garlic cloves
- 1 pc Celery
- 1 onion
- 1 Tbsp butter
- salt
- freshly ground peppers
- 500 milliliters water
- 300 grams Ground beef
- 50 grams breadcrumbs
- 1 egg
- ½ bunch parsley
- 2 shallots
- 1 carrot
Preparation steps
Rinse mangold and separate green leaves from stalks. Cut stalks into pieces. Place smallest leaves aside. Peel and halve garlic. Peel celery and cut into pieces. Peel onion and cut into wedges. Melt butter. Braise garlic, onion and celery in melted butter. Add water, then add in mangold stalks and small leaves. Cover and cook over low heat for 15–20 minutes. Simmer. Season with salt and pepper. Strain through a sieve and set broth aside. Place biggest chard leaves in another pot with salted water and blanch for 2 minutes. Drain flat on a kitchen towel. Peel shallots and finely chop. Peel carrot peel and cut very small with a chopping knife. Chop parsley finely. Knead together ground beef, breadcrumbs, egg, shallots, carrot and parsley, and season with salt and pepper.
Roll meat mixture into mangold leaves. Tie with kitchen string. Place broth in a wide, shallow pot, and add mangold rolls. Boil briefly, then cook covered over low heat for 10–15 minutes until done. Serve mangold rolls in the broth with some parsley and dark bread.
