Purée of Swiss Chard

Preparation info

    • Difficulty


    • Ready in

      5 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

The flavour of this vegetable is impossible to describe, the leaf and stalk having quite different flavours. When the whole vegetable is used, as in this purée, it is quite delicious. Eat it with gratin dauphinois.


  • 450 g/1 lb Swiss chard
  • 300 ml/10 fl oz/ cups vegetable stock
  • 50 g/2 oz/4 tablespoons butter
  • 2 tablespoons double/heavy cream seasoning to taste


    Slice the stalks from the leaves and cook in the stock for about 10 minutes. Drain away the stock and add the butter and leaves to the stalks. Cook over a low heat for about 5 more minutes. Allow to cool, then place in a blender and reduce to a purée, adding the cream and seasoning. Pour into a warm oven dish and reheat gently.