This comforting dish features tender Swiss chard leaves wrapped around a hearty filling of mashed potatoes, steamed broccoli, and sautéed mushrooms. The earthy flavors of the stuffing are balanced by a bright, sweet carrot sauce that adds a pop of color and freshness. Perfect for a wholesome vegetarian dinner, this recipe is easy to prepare and deeply satisfying. The combination of roasted vegetables and fresh herbs creates a harmonious blend of textures and tastes. Serve it as a light main course or a substantial side dish for family gatherings. ItâÂÂs a versatile meal that highlights seasonal produce while remaining simple enough for weeknight cooking.
Stuffed Swiss Chard With Carrot Sauce
Description
This comforting dish features tender Swiss chard leaves wrapped around a hearty filling of mashed potatoes, steamed broccoli, and saut&# 195;©ed mushrooms. The earthy flavors of the stuffing are balanced by a bright, sweet carrot sauce that adds a pop of color and freshness. Perfect for a wholesome vegetarian dinner, this recipe is easy to prepare and deeply satisfying. The combination of roasted vegetables and fresh herbs creates a harmonious blend of textures and tastes. Serve it as a light main course or a substantial side dish for family gatherings. ItâÂÂs a versatile meal that highlights seasonal produce while remaining simple enough for weeknight cooking.Ingredients
Directions
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Preheat oven to 375ðF (190ðC).
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Steam the broccoli florets until tender-crisp, then drain and chop coarsely.
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In a skillet, sauté the sliced mushrooms, chopped green pepper, onion, and garlic until softened and browned.
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In a large bowl, mash the boiled potatoes until smooth.
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Fold the steamed broccoli, sautéed vegetable mixture, fresh basil, salt, and pepper into the mashed potatoes. Mix well to combine.
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Blanch the Swiss chard leaves in boiling water for 1-2 minutes until pliable, then transfer to an ice bath. Pat dry.
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Place a spoonful of the potato mixture onto each chard leaf and fold the sides over, then roll up into a parcel.
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Arrange the stuffed chard rolls seam-side down in a baking dish.
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Pour 1/2 cup of water into the bottom of the dish to create steam during cooking.
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Cover the dish with foil and bake for 25-30 minutes, or until the chard is tender and the filling is heated through.
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Serve warm with carrot sauce on the side.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 138.1kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 10.9mg1%
- Total Carbohydrate 30.5g11%
- Dietary Fiber 3.9g16%
- Sugars 1.4g
- Protein 3.6g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the carrot sauce, blend cooked carrots with a little water, olive oil, and lemon juice until smooth. Adjust seasoning to taste.
You can substitute the potatoes with cauliflower for a lower-carb option.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
If using smaller chard leaves, double the number of leaves and halve the filling per leaf.
