Sweet Potato Roll with Swiss Chard Cream Cheese Filling

Ingredients

• 400 g Beetroot (4 small roots)
• 2 tbsp olive oil
• Salt
• Pepper
• 1 stalk Celery
• 30 g pine nuts (2 tbsp)
• 800 g Sweet potatoes (2–3)
• 250 g Swiss chard leaves
• 1 Garlic clove
• 250 g Cream cheese (45% fat in whole milk)
• 0.5 organic lemon (zest and juice)
• a pinch cayenne pepper
• nutmeg
• 500 g frozen peas (thawed)
• 1 Shallot
• 1 stalk tarragon
• 2 tbsp butter (30 g)
• 100 g heavy cream

Instructions

1. 1.

   Clean, peel beetroot and cut into strips. Toss with olive oil on a baking sheet, season with salt and pepper, bake in preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 35 minutes. Meanwhile trim celery, wash, slice thinly and add pine nuts to beetroot after 10 minutes.

2. 2.

   Peel sweet potatoes, grate on a mandoline to ~2 mm slices, blanch in boiling salted water for ~1 minute, drain and set aside. Wash Swiss chard leaves, remove thick veins, blanch in boiling water for ~2 minutes, cool under cold water, drain.

3. 3.

   Dice garlic finely, mix with cream cheese, lemon zest and juice, a touch of pepper and cayenne. Season with salt and freshly grated nutmeg.

4. 4.

   Lay a sheet of parchment on the work surface, arrange sweet potato slices overlapping to form a 20 × 30 cm carpet. Spread half the cream cheese mixture over it, top with Swiss chard leaves, spread remaining cream cheese, roll tightly using parchment, seam side down onto a baking tray. Bake the roll together with beetroot for an additional 20 minutes.

5. 5.

   Simultaneously blanch peas in boiling salted water for 4–5 minutes, cool, drain and set aside about 4 tbsp. Dice shallot finely. Wash tarragon, pat dry, chop finely.

6. 6.

   Melt 1 tbsp butter in a saucepan, sauté shallot for 3 minutes over medium heat. Add remaining peas and cream, simmer ~5 minutes, then stir in remaining butter and chopped tarragon, puree to smoothness. Place reserved peas under the puree, season with salt and pepper.

7. 7.

   Slice the roll into rounds, serve with pea purée, vegetables and pine nuts on a plate.