Difference between revisions of "Swiss Chard in Cream Sauce"
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* 3 tbsp [[double cream]] | * 3 tbsp [[double cream]] | ||
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# Heat the [[butter]] in a saucepan add the [[onion]], [[carrot]], and [[potato]] and sauté for about 15 minutes or until tender. | # Heat the [[butter]] in a saucepan add the [[onion]], [[carrot]], and [[potato]] and sauté for about 15 minutes or until tender. | ||
# Add the [[Swiss chard|chard]] to the saucepan, season with [[salt]] and [[pepper]] and mix well. | # Add the [[Swiss chard|chard]] to the saucepan, season with [[salt]] and [[pepper]] and mix well. | ||
Latest revision as of 08:24, 14 July 2012
Ingredients
- 25 g / 1 oz butter
- 1 small onion, finely chopped
- 1 carrot, cut into julienne strips
- 1 medium potato, cut into 12 mm / ½-inch cubes
- 450 g / 1 lb Swiss chard, thinly sliced on the diagonal
- salt and pepper
- 3 tbsp double cream
Procedures
- Heat the butter in a saucepan add the onion, carrot, and potato and sauté for about 15 minutes or until tender.
- Add the chard to the saucepan, season with salt and pepper and mix well.
- Cover and simmer over very low heat for about 10 minutes or until the chard is tender.
- Stir in the cream and continue simmer gently, uncovered, for a few minutes longer.
- Serve immediately.
