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Chard and carrot vegetables

updated

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Ingredients for 4 servings:

  • 800 g chard
  • 400 g carrot(s)
  • 2 tbsp butter
  • 1 pinch(s) of sugar
  • 2 shallots, finely diced
  • 2 garlic cloves
  • salt and pepper
  • 200 g crème fraîche
  • ½ lemon(s), juice and zest

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Wash the chard. Separate the leaves from the stems and cut into 1 cm wide strips, then cut the stems into thin strips. Peel the carrots and also cut into thin strips. Heat butter in a pan. Sauté the shallots, carrots, and chard stalks over high heat for 5 minutes, stirring occasionally. Crush in the garlic, season with sugar, salt, and pepper. Add the chard leaves, cover, and sauté for another 5 minutes over low heat. Stir in the crème fraîche and simmer for 3 minutes over medium heat until slightly creamy. Season the vegetables with 1-2 tablespoons of lemon juice and the lemon zest, and serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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