Bulgur Chard Rolls

For the bulgur-chard rolls, first put the bulgur in a bowl, pour boiling soup over it and let it swell for 15-30 minutes. Cook the cleaned root vegetables in salted water until soft and puree.

Finely chop the young onions and sauté in a little butter until light. Add the parsley, sauté briefly and remove from the heat. Now drain the bulgur if necessary. Mix in onion mixture, egg and vegetable puree. Cut cheese into cubes or grate and add. Season with salt, pepper and lemon juice.

Briefly scald chard leaves in salted water, lift out, rinse in cold water and drain on kitchen paper. If necessary, cut the ribs a little so that the leaves lie flat. Spread bulgur mixture, fold in sides and roll up into rolls. Press down or tie with string. Heat oil in a skillet, place bulgur-chard rolls and sauté until browned all over. Pour in some vegetable soup and cook covered (also in the oven) for 20-30 minutes.

Lift out finished bulgur-mangold rolls and keep warm. Dissolve roast residue with a dash of white wine, boil down, pour in some vegetable soup and add a generous dollop of whipped cream to taste. Season to taste and serve the sauce with the bulgur-mangold rolls.

Preparation Tip:

If the bulgur-mangold rolls don't have to be purely vegetarian, the chard leaves can each be topped with a slice of raw ham before filling.

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