Sour cream vegetables with chard

Ingredients for 4 servings:

• 1 chard
• 100 g mushrooms
• 1 thick carrot(s)
• 1 onion(s)
• 1 clove(s) garlic
• 1 cup sour cream
• a few stalks of dill, finely chopped
• 200 ml vegetable stock
• 1 pinch of nutmeg
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

super tasty, super light, super easy

Wash and trim the chard. Rinse each leaf under running water, cut out the white center, and chop the leaves crosswise and lengthwise. Heat 200 ml of vegetable stock in a deep pan. Add the chard when the stock begins to simmer, cover, and cook for 5 minutes. In the meantime, trim the mushrooms, peel the carrot and onion, and cut everything into bite-sized pieces. Thinly slice the garlic. Place the vegetables on top of the chard and simmer for another 5 minutes with the lid closed. Then stir in the sour cream, add the dill, and season with salt, pepper, and nutmeg. Let the sauce simmer uncovered for a while. This goes well with fish, which can simply be steamed with the vegetables.