Recipe: Swiss chard with béchamel sauce
Recipe for chard chops with béchamel sauce, papi Etienne, like every year, brought us chard chops from his garden. Swiss chard is like a pig, everything is good in these vegetables. After the stuffed chard ribs, I present to you chard ribs with béchamel sauce, a great classic of our cuisine. Of course you vary with the sauce, the bechamel is easily flavored, with tomato, curry, cheese, everyone can play with the spices according to their whims. I particularly like to cook the products of the garden, especially those of my father and my daughter adores these vegetables, she is crazy about them. thank you also to the robert family for the raw milk, drawn directly from the day before.
Recipe ingredients
- Recipe for chard ribs with béchamel sauce for: 2 people
- 1 small foot of chard ribs
- ½ l of raw milk
- The homemade béchamel sauce
- 40g butter
- 40 g of flour
- ½ l of raw milk
- ¼ teaspoon of grated nutmeg
- Salt and pepper
- Grated Comté
Instructions
- Preheat the oven to 180 °
- Melt the butter in a saucepan.
- Add the flour, stir constantly the flour should not color.
- Add the milk slowly, stirring, to avoid lumps.
- Salt and pepper.
- Grate the nutmeg.
- Remove the green leaves from the ribs and keep to make Stuffed Swiss Chard Sheets
- Cut the white section into 2 cm pieces.
- Heat the milk and the Swiss chard chops.
- Cook for about 15 minutes.
- Drain the ribs.
- Place the chard chops in a lightly buttered dish.
- Pour the homemade béchamel sauce over the chard chops.
- Sprinkle with grated Comté.
- Bake in a hot oven for 30 minutes.
Preparation time: 10 minutes
Cooking time: 45 minutes
Number of people: 2
4 star rating: 1 review
What wine to drink with: Swiss chard chops with béchamel sauce
My favorite wine for this recipe: Merlot Cépage Cabernet sauvignon, Merlot, Petit verdot
Temperature between 14 ° and 15 °
Rinse the chard chops
Strip the chard chops
Cook in milk
To drain
Grate County
