| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegetables, Main dish |
6 |
Servings |
INGREDIENTS
| 1/2 |
x |
Onion, finely chopped |
| 3 |
x |
Cloves garlic, minced |
| 7 |
md |
Potatoes, boiled, peeled, and mashed |
|
|
Bunch broccoli, chopped and steamed |
| 1 |
|
Green pepper, roasted or sauteed and chopped |
| 1 |
ts |
Salt |
| 1/2 |
c |
Water |
| 1/2 |
ts |
Black pepper |
| 2 |
c |
Mushrooms, sliced |
| 2 |
tb |
Fresh basil, chopped |
| 6 |
lg |
Swiss chard leaves, Or 12 small leaves, minus stems |
| 1/2 |
c |
Water |
| 2 |
c |
Carrots, chopped |
|
|
Clove garlic, minced |
| 1 |
sm |
Onion, minced |
| 1 1/2 |
c |
Water |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
CARROT SAUCE
1. Prepare potatoes, broccoli and green pepper, set
aside. 2. Cook onion, garlic and mushrooms in 1/4 cup
water until onions are translucent. Drain.
3. Mix mashed potatoes with onion mixture, steamed
broccoli and sauteed peppers. Add salt, pepper and
basil to taste. 4. Preheat oven to 350F. If using
large chard leaves, cut in half crosswise. Leave small
leaves whole. Stuff with potato mixture and roll up
like a crepe. 5. Place stuffed chard in baking dish
and add 1/2 cup water. Cover with foil and bake 40 to
50 minutes, until heated throughout and chard is
tender. Serve with carrot sauce. ~ - - - - - - - - - -
Carrot Sauce - - - - - - - - - - - - - - - 1. Cook
all ingredients together 10 to 12 minutes, until
carrots are tender.
2. Puree mixture in a blender until smooth. Add more
water for desired consistency.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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