Gastronomixs

Preserved chard stalks

Preserving the chard stalks causes the taste and the structure of the stalks to change.

Makes 500g.

Preserved chard stalks

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Ingredients

500

g

chard stalks

1

 

shallot

10

g

salt

200

ml

rice vinegar

100

g

sugar

3

g

caraway seeds

2

g

mustard seeds

Preparation method

  • Chop the chard stalks into 10cm pieces.
  • Clean the shallots and cut into rings.
  • Place the shallots and chard into a bowl, mix with the salt, and brine for one hour.
  • Rinse the stalks and shallots in cold water and leave to drain.
  • Boil the rice vinegar and sugar until the sugar has dissolved.
  • Toast the caraway and mustard seeds in a dry pan and then add to the rice vinegar.
  • Mix the mixture with the chard stalks.
  • Pull vacuum everything in a vacuum bag and leave to infuse for at least 24 hours.

Serving suggestions

  • As a component in a composition with carpaccio, nuts, seeds, and ripened cheese.
  • As a tangy component in a composition with cod, spinach, onion, and potato.
  • Delicious in a salad or as a tangy component on a sandwich.

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