Chard-Meat Rolls

Ingredients

• 2 tbsp butter
• 2 tbsp flour
• 400 ml milk
• 200 ml beef broth
• 2 tbsp crème fraîche
• 1 bundle Swiss chard (approx 400 g)
• Salt
• 1 stale roll
• 2 onions
• 0.5 bunch flat‑leaf parsley
• 300 g mixed ground meat
• 1 egg
• 200 g cooked rice
• pepper (ground)
• paprika powder (sweet)
• 2 tbsp butter

Instructions

1. 1.

   Preheat oven to 180 °C and clean the Swiss chard, removing stems; blanch leaves in salted water for about one minute, shock in ice water, drain and pat dry. Soak the stale roll in water. Peel and finely chop onions. Wash parsley, shake dry, finely chop. Mix ground meat with egg, squeezed roll, rice, parsley, half the onions, and season with salt, pepper, paprika.

2. 2.

   Depending on size lay one or two leaves side by side, place some of the rice mixture in the middle, fold sides slightly and roll into roulades. Place seam‑side down in a baking dish. Form 4 large or 8 small rolls. Top with butter flakes and bake at 180 °C for about 25 minutes (smaller 15–20). Optionally add water.

3. 3.

   For sauce, melt butter in a pot with flour. Whisk in milk and broth, simmer about eight minutes until thickened. Stir in crème fraîche, season with salt and pepper. Arrange rolls on a plate, drizzle sauce over them, and serve.