Chard is charming. Its broad and wavy and wrinkled and rippled leaves with contrasting white, yellow, orange or red stalks and veins are mesmerizingly beautiful. Aren’t they?
Today is my day of doing nothing. Even writing a new recipe here, which is one of my favorite ways to rest, is going lackadaisically. I am Lightrooming my pictures for the recipe and finding myself lost the details of the chard leaves, petals of edible flowers, tiny stems of microgreens while staring at the large monitor in front of me…
Сегодня отдых и день ничего неделания. Даже любимая медитация над новыми рецептами на вебсайте движется словно я в плыву в меду. Просто сижу и любуюсь, рассматриваю детали на фотографиях.
Chard Cheddar Carrots
I dreamed of making something special with the treasures I got at the LivinOrganics farm for a few days. The idea of steamed chard rolls came to me when two other legendary recipes crossed my mind almost at the same time — capuns and vertical lasagna with morels. Gently steamed broad chard leaves seemed a good candidate to sub the sfoglia. And then there were April’s amazingly sweet young carrots I could use to flavor bechamel, along with garlic and cheddar.
Это моя новая выдумка. Рулеты нежно приготовленного на пару мангольда с начинкой из морковно-чеддарного бешамеля. Все тоооооомное, мяяяяяягкое, мееееедленно сочащееся… как полет тяжелого пушистого шмеля над цветочной клумбой, которая никуда не денется…
1tbspwheat flourall-purpose, King Arthur brand preffered
0.5tspblack pepperfreshly ground
1tspsaltadjust to your taste
Wash, trim, and gently steam chard leaves. Gently means for a few seconds, just to soften them. Do not overcook them! Let them cool to the room temperature layered flat.
Meanwhile, start making the bechamel. In a saucepan, melt butter over medium heat, add flour, stir and cook for a minute, until it smells like cookies. Add a third of the milk and stir, let it thicken. Add more milk gradually, stirring, and bring to simmer. Let bechamel slowly cook over low heat.
Meanwhile, grate the carrots.
Add grated carrots to the bechamel, stir, and continue cooking over low heat. Peel and puree the garlic and add it to the bechamel. Season the sauce with salt and freshly grated black pepper. Let it slowly cook for 10 minutes. When done, add Cheddar cheese and stir until it is melted and evenly mixed with other ingredients. Check the seasoning and adjust to your taste.
Divide the sauce into 8 equal portions and spread them on 8 steamed chard leaves. Fold each leaf along the central stem and roll.
Place the rolls vertically stem side down on the plate and serve sprinkled with microgreens and edible flowers if you are lucky to get them!