List of Ingredients
- multicolored carrots
- chickpea flour
- 7 OZ. of Jerusalem artichokes
- 12 of Swiss chard leaves (not too wide) with red stems
- 2 of artichokes
- Vegetable broth
- Rosemary
- Thyme
- Bay leaf
- Extravirgin olive oil
- Salt
- Pepper
Method
Trim the carrots, artichokes, and Jerusalem artichokes; cut them into sticks, wedges, and slices respectively. Boil for 3-4 minutes in salted water. Dip the Swiss chard leaves in the boiling water, holding them by the stems, and remove them immediately: this is only to make them more pliable so that they don’t break when you assemble the rolls. Remove the stems and boil them for 1-2 minutes.
Arrange the Swiss chard leaves on a sheet of parchment paper. Heat 1/4 cup of oil in a pan, then sprinkle in the chickpea flour and whisk well; next, add 6 rosemary leaves, a few thyme leaves, one bay leaf, and 1 1/3 cup broth; continue stirring with the whisk to form a smooth sauce. Season with salt and remove the bay leaf.
Spread the hot chickpea puree on the Swiss chard leaves. Distribute the carrot, artichoke, Jerusalem artichoke, and Swiss chard stem pieces on the leaves, then roll them up and secure the rolls. Transfer the sheet of parchment paper to a baking tray and roast for 2-4 minutes at 350°F until warmed through. Arrange the rolls on a serving dish, drizzle with a bit of oil, and season to taste with a pinch of salt and pepper.