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olive oil shallot Swiss chard carrots olive oil garlic white onion Swiss chard ground nutmeg vegetable stock low-fat yogurt water salt sour cream
Viewed: 24 - Published at: 6 years agoIngredients
- 1 teaspoon Extra Virgin Olive Oil
- 1 Shallot, Thinly Sliced
- 1/2 cups Swiss Chard Leaves, Chopped
- 2 Baby Carrots Shredded
- 1 teaspoon Extra Virgin Olive Oil
- 6 cloves Chopped Garlic
- 1/2 cups Chopped White Onion
- 1/2 cups Swiss Chard Stem Chopped
- 1/8 teaspoons Ground Nutmeg
- 4 cups Peeled, Seeded And Cubed Acorn Squash
- 2-1/2 cups Vegetable Stock
- 1/2 cups Low Fat Yogurt
- 1 cup Warm Water
- Salt And Pepper, to taste
- Sour Cream Or Low-fat Yogurt, Optional For Garnish
Method
- Put a heavy bottom sauce pan over medium heat and lightly brown the thinly sliced shallot in 1 teaspoon of oil. Once the shallot is softened add the chopped green leaves of the chard and grated carrots and cook for 1-2 minutes till the leaves are slightly wilted. Then remove the mixture from the pan and transfer the garnish to a bowl.
- Use the same sauce pan and add 1 teaspoon of oil and cook the garlic for a minute then add the chopped onion and chard stem. Add nutmeg, salt, pepper and chopped squash and saute for 5 minutes. Pour the vegetable stock into the pan, cover and cook on low heat for 20 minutes. Turn off the burner and let it cool.
- Transfer the mixture to a blender and puree it. Add the half cup of yogurt and blend again. Add water as needed for desired consistency.
- Transfer to a bowl and garnish with the sauteed Swiss chard and carrot and top with a dollop of sour cream or low fat yogurt.
