Chard, just like its close relatives beet, quinoa and spinach is extremely nutritious. It contains vitamins K, A, C, B and E, magnesium, manganese, potassium and iron minerals. Like most vegetables it is fibrous and low with calories. It is used in ample amounts and in various ways like soup, dolma and börek.
Kış geldiğinde, bizim evde dolapta genelde pazı vardır. Bazen sote, bazen çorba, kimi zaman da balığa yatak olur. 🙂 Ünlü İngiliz şef James Martin's home cooking. This gratin is an adaptation of his recipe.
ingredients
- 400 grams chard, chop 1/2 in (1 cm) thick
- 250 grams potato, dice
- 100 grams onion, small dice
- 1-2 clove garlic, thin slice
- 30 gram tereyağı
- 2 tbsp whole wheat flour
- 300 ml milk
- 120 ml vegetable stock
- 1/8 tsp nutmeg
- 1/4 tsp crushed red pepper
- 3/4 tsp salt
- 100 grams kashari cheese, thick grate
preparation
- Combine chard, potato, onion and garlic, spread in a baking pan.
- Heat butter on medium heat, add flour. Cook for 1-2 min stirring constantly.
- Whisk in the milk avoiding lumps. Bring to boil.
- Blend in vegetable stock. Bring to boil again.
- Sprinkle nutmeg, pepper and salt.
- Add half the cheese, stir to melt. Remove from heat, pour over the vegetables.
- Sprinkle rest of the cheese on. Cover with foil.
- Bake in a preheated 355°F (180°C) oven for 40-45 min. Remove the foil midway, bake til golden.
- 1 çbk = 1 çorba kaşığı = 1 table spoon = 15 ml
- 1 tsp = 1 tatlı kaşığı = 1 tea spoon = 5 ml
- 1 cup ~ 1 su bardağı = 1 cup = 240 ml
- measurements
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