Mangold rolls

Ingredients for 6 servings:

• 1 kg chard
• 100 g carrot(s)
• 1 onion(s)
• 3 tbsp butter
• 250 g sausage meat (bratwurst mixture), fresh, raw
• 300 g minced meat, mixed
• 2 tbsp crème fraîche
• 2 eggs
• 1 pinch(s) of salt and pepper
• ½ tsp organic lemon(s), zest
• 125 ml dry white wine
• 125 ml sweet cream
• 1 dashes lemon juice
• Cayenne pepper

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Clean the chard and remove the thick leaf stalks down to the base, then flatten the leaf ribs. Blanch the leaves briefly in boiling water to make them supple. Then immediately rinse in cold water and let them drain on a kitchen towel. Peel and finely dice the carrots and onion, and finely dice the chard stalks. Sauté the onion in 1 tablespoon of butter until soft. Add the carrots and chard stalks and sauté until soft. Let the vegetables cool. Make a batter from the sausage mixture, minced meat, crème fraîche, eggs, and vegetables and season with salt, pepper, and a little grated lemon zest. Now spread the chard leaves out on the work surface. Place a tablespoon of the filling on each leaf and wrap it in the chard leaf. Tie it together with strong cotton string. Heat the remaining butter in a roasting pan and fry the rolls on all sides. Deglaze with white wine and pour in the cream. Cover with a heatproof lid or aluminum foil. Cook in a preheated oven at 200°C (top/bottom heat) for about 30 minutes. Remove the rolls and arrange on a warmed platter. Whisk the sauce, season with salt, pepper, lemon juice, and a very small amount of cayenne pepper, and serve separately with the rolls. Serve with rice, buttered potatoes, or tagliatelle pasta.