Summary

Ingredients

• 800 g Swiss chard
• 400 g carrot (s)
• 2 tablespoon butter
• 1 pinch (s) sugar
• 2 shallot (s), finely diced
• 2 cloves garlic)
• salt and pepper
• 200 g crème fraîche
• 0.5 ½ lemon (s), juice and zest it

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Instructions

1. Wash the Swiss chard. Separate the leaves from the stems and cut them into 1 cm wide strips and cut the stems into fine strips. Clean the carrots and cut into fine strips.
2. Heat the butter in a pan. Sauté shallots, carrots and chard stalks in it for 5 minutes, turning over high heat. Squeeze in the garlic, season with sugar, salt and pepper. Add the chard leaves and cook covered for another 5 minutes over low heat.
3. Stir in the crème frâiche and reduce to a creamy consistency for 3 minutes over a medium heat. Season the vegetables with 1-2 tablespoons of lemon juice and the lemon peel and serve hot.