Swiss Chard Rolls

Ingredients

• 8 medium Swiss chard leaves
• 2 carrots
• 2 parsley roots
• 2 tbsp oil
• 200 g mushrooms
• 1 tbsp butter
• 2 tbsp chopped parsley
• 200 g Cream cheese
• 2 Eggs
• 250 ml milk
• 4 tbsp heavy cream
• Salt
• ground pepper
• ground nutmeg

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) fan‑forced or 180°C if using a gas range at level 3. Remove the tough tips from the chard leaves and blanch them in a pot of boiling salted water for about 5 minutes. Shock in ice water and drain.

2. 2.

   Clean and dice the mushrooms. Peel and cube the carrots and parsley roots. Sauté the vegetables in a pan with oil over medium heat until softened. Add the mushrooms and cook until the liquid has evaporated. Remove from heat, stir in the cream cheese, and season with salt, pepper, and nutmeg.

3. 3.

   Spread the mixture onto each chard leaf, fold in the sides, and roll up tightly. Lightly grease a baking dish if needed. Place the rolls seam‑side down into the dish.

4. 4.

   Whisk together the milk, heavy cream, and eggs; pour over the rolls. Season with salt and pepper and bake for 25–30 minutes. Remove from the oven and serve warm.