Vegetarian Capuns
Discover the vibrant flavors of Swiss cuisine with this Vegetarian Capuns recipe, a delightful twist on a traditional favorite! Perfectly blanched Swiss chard leaves are used to wrap a luscious filling of Swiss cheese, eggs, and aromatic sautéed onions and garlic, creating a dish that's both hearty and wholesome. Simmered gently in rich vegetable broth and finished with a silky cream sauce, these vegetarian parcels offer a comforting yet elegant meal that’s ideal for exploring European-inspired flavors. Ready in just over an hour, this recipe beautifully showcases fresh ingredients and is perfect for vegetarians looking to enjoy a taste of Switzerland. Serve these savory capuns hot and drizzled with the decadent creamy broth for a dish as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 20 pieces Swiss chard leaves
- 150 grams All-purpose flour
- 2 pieces Large eggs
- 100 milliliters Milk
- 1 teaspoon Salt
- 0.25 teaspoon Nutmeg
- 100 grams Swiss cheese, grated
- 2 tablespoons Butter
- 1 piece Onion, finely chopped
- 2 pieces Garlic cloves, minced
- 500 milliliters Vegetable broth
- 100 milliliters Heavy cream
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
Instructions
Blanch the Swiss chard leaves in boiling water for 2-3 minutes until tender, then immediately transfer them to a bowl of ice water to stop cooking. Drain and set aside.
In a mixing bowl, combine the flour, eggs, milk, salt, and nutmeg to form a smooth batter.
Stir in the grated Swiss cheese into the batter.
In a skillet, heat butter over medium heat and sauté the chopped onion and garlic until translucent.
Add the sautéed onion and garlic to the batter mixture.
Lay one chard leaf flat and place a spoonful of the batter mixture in the center. Wrap the leaf around the filling like a parcel. Repeat with the remaining leaves and batter.
In a large saucepan, bring the vegetable broth to a gentle simmer.
Carefully place the wrapped capuns into the broth, cover, and let simmer on low heat for about 20-25 minutes until the batter is cooked through.
Remove the capuns from the broth and keep warm.
Add the heavy cream to the leftover broth and bring to a gentle simmer. Season with black pepper and paprika.
Serve the capuns hot, drizzled with the creamy broth sauce.
Nutrition Facts
Calories |
2064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 5665 mg | 246% | |
| Total Carbohydrate | 196.5 g | 71% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 25.7 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1577 mg | 121% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 4375 mg | 93% | |
*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.
