Dairy-Free Capuns
Experience a Swiss culinary classic reimagined with this irresistible Dairy-Free Capuns recipe, ideal for those seeking a flavorful, lactose-free twist. Tender Swiss chard leaves wrap around a rich, savory filling made with a blend of all-purpose and chickpea flours, unsweetened almond milk, and a choice of diced ham or plant-based alternative. Infused with fresh scallions, garlic, and a touch of nutmeg, these parcels are gently seared to golden perfection before simmering in a fragrant vegetable stock. The result? A hearty, comforting dish that’s both wholesome and satisfying. Perfect for dinner parties or family meals, these capuns are finished with a sprinkle of fresh parsley and served steaming hot for an alpine-inspired delight that’s healthy and enticing.
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Recipe Information
Ingredients
- 20 pieces Swiss chard leaves
- 120 grams All-purpose flour
- 50 grams Chickpea flour
- 250 milliliters Unsweetened almond milk
- 1 large Egg
- 150 grams Diced cooked ham or plant-based alternative
- 3 pieces Scallions, finely chopped
- 1 piece Garlic clove, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 500 milliliters Vegetable stock
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped
Instructions
Preparations: Wash the Swiss chard leaves thoroughly and remove the thick stems. Blanch the leaves in boiling water for 1-2 minutes until soft, then plunge into ice water to stop cooking. Drain and pat dry.
In a large mixing bowl, combine the all-purpose flour, chickpea flour, almond milk, and egg. Mix until smooth to create a batter.
Add the diced cooked ham or a plant-based alternative, chopped scallions, minced garlic, salt, black pepper, and nutmeg to the batter. Stir well to evenly distribute the ingredients.
Lay out a Swiss chard leaf on a flat surface. Place about 1-2 tablespoons of the batter mixture onto the center of the leaf. Fold the sides over the filling and roll it up to enclose.
Heat the olive oil in a large skillet over medium heat. Carefully place each capun in the skillet seam-side down to sear for about 2 minutes, until they turn golden brown on each side.
Transfer the seared capuns to a large pot. Pour the vegetable stock over the capuns, ensuring they are mostly submerged. Bring to a gentle simmer.
Cover the pot and let the capuns cook in the simmering stock for about 30 minutes, occasionally basting with the stock to keep the tops moist.
Once cooked, remove the capuns from the pot using a slotted spoon and arrange them on a serving platter.
Garnish with freshly chopped parsley and serve hot.
Nutrition Facts
Calories |
1595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 7192 mg | 313% | |
| Total Carbohydrate | 188.5 g | 69% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 24.0 g | ||
| Protein | 86.6 g | 173% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 1008 mg | 78% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 4946 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
