Mangold rolls with melted tomatoes

AUTHOR
Harley Romero
DIFFICULTY
very easy
RATING
4 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 200 g Long grain rice
  • 7-10 Tbsp salt and pepper
  • 7-10 Tbsp Nutmeg
  • 75 g Almonds (without skin)
  • 1 kg Swiss chard
  • 100 g Shallots
  • 1 Garlic clove
  • 400 g ripe bottle tomatoes
  • 150 g Herb cream cheese
  • 3-4 Tbsp Olive oil
  • 1/2 TEASPOON Vegetable broth (instant)
  • 1 TABLESPOON Butter
  • 7-10 Tbsp wooden skewers

Directions

  1. 1

    Boil the potatoes, peel them and let them cool down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Remove from the oven, allow to cool on a cake rack and cut into pieces.

  2. 2

    Chard clean, wash. Cut off the stems from 12 large leaves. Blanch the leaves in boiling salted water for about 1/2 minute. Quench cold and drain well. Cut the stalks and remaining chard into strips.

  3. 3

    Peel the shallots and cut into rings. Peel and chop the garlic. Wash the tomatoes and cut them into quarters lengthwise.

  4. 4

    Stir cheese with 5-6 tablespoons of water until smooth. Mix in rice and almonds, except for 1 tablespoon. Place 1 heaped tablespoon of the rice mixture on each of the chard leaves and fold over the sides.

  5. 5

    Fix it with wooden skewers.

  6. 6

    Fry the rolls all around in 1-2 tablespoons of hot oil, remove. Heat 2 tablespoons of oil in the frying fat. Sweat chard stalks, shallots, garlic and tomatoes in it. Add 1/8 l water and stock, place rolls on top of the tomatoes.

  7. 7

    Bring to the boil, cover and stew for about 5 minutes. Season tomatoes with salt, pepper and 1 tsp. sugar.

  8. 8

    Briefly toss the remaining chard in hot butter. Season with salt, pepper and nutmeg. Arrange everything and sprinkle with almonds.

Nutrition Facts

KCAL
540 kcal
CARBS
50 g
FATS
29 g
PROTEINS
16 g