Summary

Ingredients

• 1 Swiss chard
• 100 g mushrooms
• 1 thick carrot (s)
• 1 onion (s)
• 1 clove garlic
• 1 cup sour cream
• a few stalks dill, finely chopped
• 200 ml vegetable stock
• 1 pinch nutmeg
• salt and pepper

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Instructions

1. Wash and clean the chard. To do this, wash each individual leaf under running water, cut out the white central part and cut the leaves into small pieces across and lengthways.
2. Heat 200 ml vegetable stock in a deep pan. Add the chard when the broth starts to simmer and let cook, covered, for 5 minutes.
3. In the meantime, clean the mushrooms, peel the carrot and onion and cut everything into bite-sized pieces. Cut the garlic into thin slices. Place the vegetables on the chard and simmer for another 5 minutes with the lid closed. Then stir in the sour cream, add the dill and season with salt, pepper and nutmeg. Let the sauce reduce a little while open.
4. Goes well with fish that can simply be steamed with the vegetables.