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Vol-au-vent with Turkey and Wilted Swiss Chard
2013-08-06
https://www.metro.ca/userfiles/image/recipes/vol-au-vent-dinde-bettes-carde-5725.jpg
PT10M
PT15M
PT25M
Reheat the vol-au-vent shells in the oven at 350°F (180°C).In a frying pan over medium heat, sweat the leek and Swiss chard ribs in the butter.Dust with the flour and stir until the flour is absorbed.Moisten with the chicken stock, add the turkey meat and dried cranberries. Season.Cook the Swiss chard leaves in a small amount of butter for 3 or 4 minutes or until wilted.Remove the vol-au-vent shells from the oven and fill with the mixture.Serve with the wilted Swiss chard.Optional: sprinkle the wilted Swiss chard with nuts of your choice.
4
Académie Culinaire
4
5
5
2
4 commercially prepared vol-au-vent pastry shells
2 Tbsp. (30 mL) butter
1/2 leek, cut into thick rounds
1 bunch of Swiss chard, ribs chopped for the filling and leaves thinly sliced for the garnish
1 Tbsp. (15 mL) flour
3/4 cups (190 mL) chicken broth or chicken broth
3/4 lb (340 g) leftover cooked turkey or chicken meat, cut into small pieces
1/4 cup (60 mL) dried cranberries
Salt and pepper to taste
Vol-au-vent with Turkey and Wilted Swiss Chard
4
servings
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME
Ingredients
-
4
commercially prepared vol-au-vent pastry shells
-
2 Tbsp.
(30 mL)butter
-
1/2
leek, cut into thick rounds
-
1
bunch of Swiss chard, ribs chopped for the filling and leaves thinly sliced for the garnish
-
1 Tbsp.
(15 mL)flour
-
3/4 cups
(190 mL)chicken broth or chicken broth
-
3/4 lb
(340 g)leftover cooked turkey or chicken meat, cut into small pieces
-
1/4 cup
(60 mL)dried cranberries
-
Salt and pepper to taste
Preparation
Reheat the vol-au-vent shells in the oven at 350°F (180°C).
In a frying pan over medium heat, sweat the leek and Swiss chard ribs in the butter.
Dust with the flour and stir until the flour is absorbed.
Moisten with the chicken stock, add the turkey meat and dried cranberries. Season.
Cook the Swiss chard leaves in a small amount of butter for 3 or 4 minutes or until wilted.
Remove the vol-au-vent shells from the oven and fill with the mixture.
Serve with the wilted Swiss chard.
Optional: sprinkle the wilted Swiss chard with nuts of your choice.
Source :
Académie Culinaire
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
