350 g of chard stalks
80g of fresh goat’s cheese
50 g cream cheese
200 ml vegetable broth
1 egg yolk
Wash and dry the chard and separate the stems. Keep the leafs for a different use.
Cut the stems into 3-4 cm pieces.
Put some olive oil in a deep pan and add the chard stalks. Cook on low heat for 5 minutes and then add half of the vegetable broth. Cover the pan and cook for another 15 minutes until the stems are soft.
Mix the cheeses with the egg yolk and the remaining broth with the hand blender.
Carefully place the mangold stalks in a casserole dish and add the cheese mixture. Gratin in the oven until golden brown.
This recipe is suitable for a healthy diet after fasting and after the build up days.