• Swiss chard with marinated oven pumpkin

    Posted on June 16, 2022 by in Even Healthier Recipes
    Swiss chard with marinated oven pumpkin

    © ZDG/nigelcrane

    With this recipe we present you a wonderful, pleasantly spicy winter dish. It tastes great, is low in calories and ready in just 15 minutes. Your oven will do the rest.

    Ingredients for 2 servings

    For the pumpkin

    • 1 tbsp peanut oil, heat resistant
    • 1 tbsp tamari (soy sauce)
    • ½ tbsp yacon syrup
    • 1 pinch of vanilla pulp powder
    • 200 g Pumpkin – wash, deseed and cut into approx. 5mm wedges
    • Crystal salt and pepper from the mill

    For the card

    • 2 tbsp peanut oil, heat resistant
    • 1 red onion – peel, halve and cut into thin strips
    • ½ tbsp grated ginger
    • 1 clove of garlic – peel and grate/press
    • 600 g fresh chard with stalks – cut the stalks diagonally into approx. 3 cm pieces; cut the leaves into fine strips
    • 100ml vegetable broth
    • 2 tablespoons tamari
    • 1 tsp curry powder, mild
    • 1/3 tsp cumin powder
    • 1 pinch chilli flakes
    • 100 ml soy cream
    • 1 tsp potato starch – mix with 2 tbsp water
    • 2 tbsp white sesame seeds

    Nutritional values​​per serving

    calories 355 calories
    carbohydrates 27g
    protein 3g 
    Fat 25g 

    Preparation

    Time to prepare:

    preparation time 15 minutes
    cooking/baking time 40 minutes

    Step 1

    First prepare the ingredients. Then preheat the oven to 180 °C fan oven; Prepare a baking sheet lined with parchment paper.

    Step 2

    For the pumpkin , mix 1 tbsp peanut oil , 1 tbsp tamari, ½ tbsp yacon syrup and 1 pinch vanilla in a bowl.

    Then add the pumpkin slices, mix well and season with salt and pepper .

    Then spread on the baking paper and bake in the oven for 15 – 20 minutes.

    Step 3

    In the meantime, for the chard, heat a pan with 2 tbsp peanut oil and sauté the onion strips together with ½ tbsp grated ginger and grated garlic .

    Then briefly sauté the chard leaves and stalks , deglaze with 100 ml vegetable stock and simmer for 5 minutes.

    Step 4

    Season with 2 tablespoons of tamari, 1 teaspoon of curry, 1/3 teaspoon of cumin, a pinch of chili and salt and pepper , stir in 100 ml of soy cream and set the pan aside for a moment.

    Step 5

    As soon as the squash can be removed from the oven, reheat the contents of the pan, add the prepared potato starch and bring to the boil, stirring, until the sauce has thickened slightly.

    Then season with salt and pepper .

    Step 6

    Arrange the chard on two plates; Distribute the pumpkin slices on top and serve sprinkled with 2 tablespoons sesame seeds.

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