FruitsAndVeggiesMonday's 20th anniversary! I am cooking for the guests!

Last week I introduced many of the fruits and vegetables that are not only available but regional and seasonal produced in the cold and grey January in the middle of Germany. I hope you liked that post even though it didn't have such a big variety of products and colors as it had in summer or early fall. Today I would like to show you that cooking with a predominant part of regional and seasonal products can be colorful too and full of different aromatic flavors even in the middle of winter!

I am always amazed by the colors of swiss chard. This one comes from a regional vegetable grower near Wuerzburg who sells his products on the green market. I wanted to give the swiss chard a special role in my dish and not just cut it into small pieces and throw it in the pan and stir under the other vegetables. The leaves would be great wrap filled with any stuffing. I decided for root vegetables and mushrooms.

Swiss chard rolls on tomato sauce with bulgur 

Ingredients:

• swiss chard
• oyster mushrooms and king oyster mushrooms
• one red beetroot
• one small carrot 
• one small parsnip
• a piece of a sweet potato 
• one onion
• two or three gloves of garlic
• fresh parsley
• a handful wallnuts
• vegan cream or sour cream
• tomato purée for the sauce
• salt, pepper, ground sweet red pepper, a dash of sugar 

Preparations:

Cut the stems off of the swiss chard leaves. Blanch the leaves shortly in simmer water. She top cooking process by putting the leaves in a bowl of ice water. Set aside and keep the stems for another vegetable dish tomorrow. 

Cut the mushrooms, the onion and the garlic in small cubes and fry them in a pan with vegetabl oil. Season with salt and pepper.

Add the chopped parsley and walnuts. 

Stir in the cream or sour cream and add more salt and pepper if needed.

I seasoned with a little bit of tamari sauce.

Prepare an ovenproof dish by filling in the tomato purée. Stir in salt, pepper, sweet red pepper and herbs of your choice.

Chop the root vegetables in small sticks.

Roll up a swiss chard leave with some of the vegetables sticks topped with a spoonfull of mushrooms.

Safe the roll with two or three toothpicks and set in the ovenproof dish on top of the tomato sauce. 

Bake in the preheated oven (180 degrees Celsius) for 25 minutes.

Inbetween cook the bulgur and prepare a colorful saisonal salad of chicory, radicchio, some leftover vegetable sticks, pear and walnuts and a nice dressing made of olive and walnut oil, hot mustard, raspberry gelly, aceto balsamico and lemon juice, sat and pepper.

I mixed the bulgur with some chopped roasted almonds and chopped figs.

I served it together with the tomato sauce, the swiss chard rolls and the salad. Guten Appetit! 

I hope you all had a colorful, fruitful and productive fruitsandveggiesmonday! Thank you Lena for hosting and orga this every week! Here is the the actual link to her this weeks post: STEEMIT FRUITS AND VEGGIES MONDAY COMPETITION 🍒 🍌🍑🌿🍍🍓🍇