Swiss Chard Blanquette

Name: Swiss Chard Blanquette
Total time: 2400 s
Yield: Serves 4 servings
Ingredients: 4 stalks Swiss chard; 2 onions; 8.8 oz mushrooms (250 g); 1/2 lemon; Butter; 3 1/8 cups vegetable broth (750 ml); Sugar; Olive oil; 2 3/4 tablespoons butter (40 g); 3 1/2 tablespoons heavy cream (50 ml); 2 cups Swiss chard cooking liquid (500 ml); 1/3 cup all-purpose flour (40 g); 1 tablespoon mustard

marlène @marlene

Lyon

A vegetarian take on the traditional blanquette de veau. Pairs well with rice as a side dish.

marlène @marlene

Lyon

A vegetarian take on the traditional blanquette de veau. Pairs well with rice as a side dish.

Saved

Ingredients

40 min

Serves 4 servings

For the Dish
4 stalksSwiss chard
2onions
8.8 ozmushrooms (250 g)
1/2lemon
Butter
3 1/8 cupsvegetable broth (750 ml)
Sugar
Olive oil
For the Blanquette Sauce
2 3/4 tablespoonsbutter (40 g)
3 1/2 tablespoonsheavy cream (50 ml)
2 cupsSwiss chard cooking liquid (500 ml)
1/3 cupall-purpose flour (40 g)
1 tablespoonmustard

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Steps

40 min

1

Wash and peel the Swiss chard stalks. Cut them into 1-inch pieces and place them in cold water with lemon juice.
2

Finely chop one onion and sauté it in a saucepan with a little olive oil. Add the drained Swiss chard. Pour in enough vegetable broth to cover. Add a bit of lemon juice. Cover and cook for 15 minutes over medium heat.
3

Finely chop the second onion. In a saucepan, sauté it with a pat of butter, a pinch of sugar, and enough water to cover. Stir occasionally until the water has evaporated. Set aside.
4

Slice the mushrooms and sauté them in a skillet with a little oil. Set aside.
5

Prepare the blanquette sauce: In a large saucepan or Dutch oven, melt the butter, add the flour, and stir to make a roux. Add the Swiss chard cooking liquid and the cream, and bring to a boil while stirring. Add the mustard, Swiss chard, mushrooms, and onions. Season with salt and pepper.
6

Serve with rice.