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+ servings

Chard Rolls with Carrot and Cheddar Béchamel

Course Appetizer, Main Dish
Cuisine American, European
Keyword carrot, cheese, edible flowers, greens, lycooking, lyukum cooking lab, recipe, roll, vegetables
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 rolls


  • 8 each Chard leaves
  • 1 tbsp wheat flour all-purpose, King Arthur brand preffered
  • 1 tbsp butter
  • 1 cup milk
  • 180 g carrots shredded
  • 6 cloves garlic
  • 0.5 tsp black pepper freshly ground
  • 1 tsp salt adjust to your taste
  • 65 g Cheddar cheese


  • 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.
    Steamed Chard
  • 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.
    Spreading Carrot Béchamel on Steamed Chard Leaves
  • 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!
    Steamed Chard Rolls with Carrot and Cheddar Béchamel