Smarter Home Cooking

Swiss Chard Roulades

with veal
5
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Swiss Chard Roulades
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Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
370
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie370 cal.(18 %)
Protein12 g(12 %)
Fat34 g(29 %)
Carbohydrates3 g(2 %)
Sugar added0 g(0 %)
Roughage0.8 g(3 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.6 mg(13 %)
Vitamin K16.4 μg(27 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.3 mg(44 %)
Vitamin B₆0.2 mg(14 %)
Folate23 μg(8 %)
Pantothenic acid0.3 mg(5 %)
Biotin4.4 μg(10 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C13 mg(14 %)
Potassium329 mg(8 %)
Calcium43 mg(4 %)
Magnesium27 mg(9 %)
Iron1.4 mg(9 %)
Iodine19 μg(10 %)
Zinc1.5 mg(19 %)
Saturated fatty acids16.1 g
Uric acid26 mg
Cholesterol135 mg
Complete sugar2 g

Ingredients

for
4
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
How healthy are the main ingredients?
Chard leafonionlemoneggsaltcayenne pepper

Preparation steps

1.

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.

2.

Peel the onion and chop finely. Rinse the cilantro, shake dry and chop some leaves for garnish.

3.

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.

4.

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. 

5.

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.