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Stuffed Beet Leaves Recipe
|Beet leaves||10 Ounce (12 Large)|
|Garlic clove||1 Large|
|Feta cheese||10 Ounce|
|Creme fraiche||3⁄4 Cup (12 tbs)|
|Pepper||1 Pinch (Generous)|
|White wine||4 Tablespoon|
|Chicken broth/Vegetable broth||1⁄2 Cup (8 tbs)|
|Olive oil||2 Tablespoon|
Serving size: Complete recipe
Calories 1802 Calories from Fat 1320
% Daily Value*
Total Fat 149 g228.7%
Saturated Fat 52.3 g261.5%
Trans Fat 0 g
Cholesterol 992.7 mg
Sodium 6082.5 mg253.4%
Total Carbohydrates 44 g14.8%
Dietary Fiber 10.6 g42.3%
Sugars 14.5 g
Protein 65 g129.9%
Vitamin A 399.9% Vitamin C 143.6%
Calcium 182% Iron 62.1%
*Based on a 2000 Calorie diet
Bring about 8 cups of salted water to a boil.
Blanch the beet leaves 10 minutes, empty into a sieve, drain on a kitchen towel, and allow to cool.
Peel, chop, and crush the garlic clove with the side of the knife.
Mix the Feta cheese with the egg yolks, 4 tablespoons of the creme fraiche, the crushed garlic and pepper.
Press through a sieve if desired.
Spread the cheese mixture on individual beet leaves, and roll, tucking in the sides.
Place in a pan with the seam down.
Mix the white wine with the broth and olive oil, and pour over.
Simmer 10 minutes over low heat.
Keep warm in covered dish.
Whisk the remaining creme fraiche into the broth and cook down.
Pour the sauce over the beet-leaf rolls.