Sweet Potato Roll with Chard Cream Cheese Filling
Sweet potato roll with chard cream cheese filling - Flavor packed vegetarian dish
Healthy, because
Even smarter
Nutritional values
Those who suffer from high blood pressure should regularly reach for sweet potatoes. The mineral potassium contained in them has been shown to lower elevated levels and relax the muscles.
If you like it a bit spicier, you can use the one made from goat's milk instead of the cow's milk fresh cheese. If fresh peas are in season, you can of course also use them and do not have to resort to the frozen version.
(Percentage of daily recommendation)
| Calorie | 684 cal. | (33 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.5 g | (62 %) |
| Vitamin A | 3.4 mg | (425 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 12.2 mg | (102 %) | ||
| Vitamin K | 65.2 μg | (109 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 305 μg | (102 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 126 mg | (133 %) | ||
| Potassium | 1,928 mg | (48 %) | ||
| Calcium | 260 mg | (26 %) | ||
| Magnesium | 184 mg | (61 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 212 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 14 ozs Beets (4 small tubers)
- 2 Tbsps olive oil
- salt
- peppers
- 1 stalk Celery
- 1 oz Pine nuts (2 TBSP.)
- 28 ozs Sweet potato (2-3 sweet potatoes)
- 4 ozs Chard leaf
- 1 garlic clove
- 9 ozs cream cheese
- ½ organic lemon (peel and juice)
- 1 pinch cayenne pepper
- Nutmeg
- 18 ozs frozen Peas (defrosted)
- 1 shallot
- 1 Tarragon
- 2 Tbsps butter
- 24 ozs Whipped cream
Kitchen utensils
Preparation steps
Clean and peel the beet and cut into wedges. Mix with olive oil on a baking tray, season with salt and pepper and cook in a preheated oven at 180 °C / 350 F for approx. 35 minutes. In the meantime, clean and wash the celery, slice diagonally and add to the beet with the pine nuts after 10 minutes.
Meanwhile, for the roll, peel sweet potatoes, cut into approx. 2 mm thin slices on a vegetable slicer and cook them in boiling salted water for approx. 1 minute; drain and leave to drain. Wash chard leaves, remove thicker leaf veins and cook in the same way in boiling salted water for about 2 minutes. Drain, rinse with cold water and leave to drain.
Peel garlic, dice finely, mix with cream cheese, zest and juice of lemon, some pepper and cayenne pepper. Season with salt and freshly grated nutmeg.
Place a piece of baking paper on the work surface and lay out the sweet potato slices on it, slightly overlapping as a carpet (approx. 8" x 12"). Spread with half of the cream cheese and cover with chard leaves. Spread remaining cream cheese on top and roll up tightly using baking paper and place seam side down on baking sheet. Add sweet potato roll to the oven after the beets have cooked for 20 minutes.
Meanwhile, cook peas in boiling salted water for 4-5 minutes. Drain, rinse with cold water and drain, setting aside about 4 tablespoons of peas. Peel and finely dice shallot. Wash tarragon, shake dry and chop finely.
Heat 1 tablespoon butter in a saucepan. Sauté shallot in it for 3 minutes over medium heat. Add remaining peas and cream and simmer for about 5 minutes, then finely puree with remaining butter and tarragon. Fold in peas set aside and season with salt and pepper.
Slice the roll and serve with puree, vegetables and pine nuts.
