Recipe (english)

Mangold Casserole

Mangold Casserole

Mangold casserole tastes particularly juicy with the addition of meat tomatoes. For the Mangold casserole only the leaf green of the Mangold is used. If one removes the thick leaf panicles from 500 g of chard, one obtains approx. 300 g of leaf green. Put the potatoes in a saucepan without peeled and cover with water. Put on a lid and bring the water to the boil. When the water is boiling, lower the temperature to medium and cook the boiled potatoes for about 25-30 minutes, depending on their size. For the Mangold casserole, clean fresh Mangold in the meantime and remove the thick white leaf panicles. Cut the green leaves of the chard into broad strips with a chef's knife. Bring salted water to the boil in a saucepan and blanch the chard for about 2 minutes. Pour chard into a sieve and quench under cold water. Peel an onion and garlic and cut into fine cubes. Heat corn germ oil or another neutral oil in a frying pan made of stainless steel and fry the minced beef vigorously in it. Add onions and garlic and fry lightly. Cut a meat tomato into cubes and add to the beef mince in the frying pan. Braise the tomato cubes briefly and season with salt and pepper. Cut the second tomato into slices. Preheat the oven to 200°. Lightly brush a casserole dish with corn oil. Drain the boiled potatoes and peel with a small vegetable knife. Cut the boiled potatoes in half lengthwise and cut into slices. Cover the bottom of the casserole dish with half of the potato slices. Spread half of the minced meat on it. Lay the remaining potatoes on top and cover with the rest of the chopped meat. Spread the tomato slices on top, cover with chard and pour the vegetable stock over it. Cut the slices into strips and lay them over the chard casserole like a grid, as you can see in the picture above. Bake the Mangold casserole in a preheated oven at 200° for about 10 minutes until the cheese begins to melt.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 45 minutes

All data per serving:
646 kcal
57 g
51 g
23 g

(C)opyright by Marions Kochbuch