Swiss Chard Roulades on Mirror Made of Chard Puree (Sølvbederoulader)

The most beautiful thing is to cook with fresh and seasonal vegetables. However, you don't always have to use standard recipes and the new freshness kick gives cooking and enjoyment a new accent. In my opinion, Swiss chard (according to Beta vulgaris vulgaris) is neglected far too often and is basically pureed as a substitute for spinach. Here I present my roulade recipe which is a mixture of Austro-Hungarian-Danish inspiration.

Wash the chard (Danish bladbede) well and remove any sand. Cut off the stems at the base of the leaves.

Crush the garlic and juniper in a mortar and let it steep for a moment

Mix the meat with the spices and the juniper garlic oil well. Season to taste with salt and pepper.

Heat the beef stock with the chard stalks and the smaller chard leaves. Steam the leaves on top for about 3-5 minutes, then rinse in cold water.

Fill the chard leaves with the seasoned mince and roll up. Put in an ovenproof saucepan. Pour the stock over so that the roulades are halfway in the juice.

Cook in the preheated convection oven at 180 degrees for about 15-20 minutes.

In the meantime, wash the new or baby potatoes thoroughly, do not peel them. Steam over the chard and beef stock for about 15-30 minutes.

Take the chard stalks and smaller leaves from the stock and puree with a hand blender. Gradually pour in the stock until the desired consistency is achieved. Possibly Thicken with a little flour. Season to taste with salt.

Serve the roulades warm on the chard dish with the potatoes. Possibly serve some of the reduced stock as an additional "sauce".