Crème of red chard stalks

The stalks of the chard contain a great deal of flavour but are often quite woody in texture. So, be sure to cook the stalks for long enough until they are completely cooked through and soft.

Makes 500g.

Crème of red chard stalks

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red chard stalks



extra virgin olive oil



white wine



vegetable stock



xanthan gum

As needed:



Preparation method

  • Finely chop the stalks of the chard.
  • Braise gently in olive oil without browning them.
  • Deglaze by adding the white wine and allow the wine to evaporate.
  • Add the stock and cover the pan with a lid.
  • Boil the chard until completely cooked through and soft and pour off the cooking liquid.
  • Mix the chard and the xanthan gum in a blender to create a smooth crème.
  • Push through a micro-perforated sieve and season to taste with salt and pepper.

Serving suggestions

  • As a component in a main dish with chicken and pumpkin.
  • As a component in a composition with beef, tomato, and courgette.
  • As a component in a composition with halibut, potato, and fennel. 

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