Swiss chard purée - Garden in multiple textures
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Swiss chard purée

Wasting too many vegetables?

You might think that aging or leftover vegetables are of little use in making a good dish.

The recipe 'Swiss Chard Purée' by Igles Corelli
 from Ristorante Atman, Lamporecchio is part of the 'Garden in multiple textures' recipe. With a range of flavours and feels, this three part dish is the perfect way to make the most of your vegetables, whether they’re aged or not.

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30 Min.
Chefs Special


Serves 6
500g fresh chards
50g celery, carrot, onion mirepoix
Fresh ginger
Lemon juice
Extra-virgin olive oil


Heat some olive oil and brown the celery, carrot and onion.

Add chopped chards and cook for 1 minute.

Add 5-6 ice cubes and cook until boiling.

Boil for 5 minutes, and then blend.

Strain through a fine-mesh sieve.

Season with grated fresh ginger, lemon juice, salt and pepper.

Serve with our vegetable balls.