Swiss Chard Roulades
Nutritional values
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 16.4 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 329 mg | (8 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 16.1 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 22 ozs Chard leaf
- 1 onion
- ½ bunch cilantro
- ½ organic lemon (juiced and zested)
- 1 egg
- 10 ozs Veal sausage
- salt
- freshly ground peppers
- cayenne pepper
- freshly grated Nutmeg
- ½ tsp Curry powder
- 2 Tbsps clarified butter
- 5 ozs chicken stock
- 4 Tbsps white wine
- 3 Tbsps Crème fraiche
Preparation steps
Bring a large pot of salted water to a boil. Trim the chard leaves, removing the hard stems so that the leaves can lay flat. Rinse the leaves and blanch for about 2 minutes in boiling salted water. Drain and spread on kitchen towels next to each other and dry well.
Peel the onion and chop finely. Rinse the cilantro, shake dry and chop some leaves for garnish.
Add the lemon zest, juice, the rest of the chopped cilantro and egg to the meat. Season with pepper, cayenne pepper, nutmeg and curry and mix well.
Arrange some of the filling on each chard leaf, fold in the sides and roll up tightly. In a large skillet heat the clarified butter and cook the roulades on all sides for about 2-3 minutes. Pour in the chicken stock and wine, cover and simmer for about 15 minutes.
Stir creme fraiche into the sauce and simmer for 5 minutes longer. Finally, season with salt and pepper and serve garnished with chopped cilantro leaves.
