Mangold rolls with colourful rice filling and herbs

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel and finely chop the onion. Melt 20 g fat. Fry the onion in it until transparent. Fry the rice briefly. Add 400 ml salted water, bring to the boil, cover the rice and let it swell at low heat for about 30 minutes.

2. 2

   Clean the chard, divide into individual leaves, remove the stalks. Wash leaves, blanch 16 outer, large leaves briefly in boiling salted water. Quench cold and let it drip off spread on kitchen paper.

3. 3

   Peel, wash and cut the carrots into small cubes. Coarsely grate the cheese. Roast hazelnut leaves dry in a pan until golden brown. Add 2/3 each of the carrots and nut flakes, cheese, quark, eggs, a little salt, pepper and curry to the rice and knead.

4. 4

   Season the mixture to taste. Lay 2 chard leaves slightly overlapping on each other. Place the rice filling on the middle of the leaves and roll up firmly. Place the rolls next to each other in 1/2 litre boiling stock with the seam facing downwards.

5. 5

   Let simmer at low heat for about 25 minutes. Heat the remaining fat. Sauté the flour in it. Pour in the remaining stock and milk and simmer the sauce for about 10 minutes. Wash the herbs, chop them up and stir into the sauce.

6. 6

   Season the sauce to taste. Arrange mangold rolls, some sauce, remaining nut leaves, diced carrots, small chard leaves and herbs on plates. Add the rest of the sauce.

Nutrition Facts

KCAL
600 kcal

CARBS
53 g

FATS
31 g

PROTEINS
26 g