*  Exported from  MasterCook  *
 
                   STUFFED SWISS CHARD WITH CARROT SAUCE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Vegetables
                 Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   x            Onion, finely chopped
    3       x            Cloves garlic, minced
    7       md           Potatoes, boiled, peeled,
                         -and mashed
    1       x            Bunch broccoli, chopped and
                         -steamed
    1                    Green pepper, roasted or
                         -sauteed and chopped
    1       t            Salt
      1/2   c            Water
      1/2   t            Black pepper
    2       c            Mushrooms, sliced
    2       T            Fresh basil, chopped
    6       lg           Swiss chard leaves, Or 12
                         -small leaves, minus stems
      1/2   c            Water
                         -----CARROT SAUCE-----
    2       c            Carrots, chopped
    1       x            Clove garlic, minced
    1       sm           Onion, minced
    1 1/2   c            Water
      1/2   t            Salt
 
   1. Prepare potatoes, broccoli and green pepper, set aside.
   2. Cook onion, garlic and mushrooms in 1/4 cup water until onions are
   translucent. Drain.
   3. Mix mashed potatoes with onion mixture, steamed broccoli and sauteed
   peppers. Add salt, pepper and basil to taste.
   4. Preheat oven to 350F. If using large chard leaves, cut in half
   crosswise. Leave small leaves whole. Stuff with potato mixture and roll up
   like a crepe.
   5. Place stuffed chard in baking dish and add 1/2 cup water. Cover with
   foil and bake 40 to 50 minutes, until heated throughout and chard is
   tender. Serve with carrot sauce.
   ~ - - - - - - - - - -    Carrot Sauce   - - - - - - - - - - - - - - -
   1. Cook all ingredients together 10 to 12 minutes, until carrots are
   tender.
   2. Puree mixture in a blender until smooth. Add more water for desired
   consistency.
  
 
 
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