Dairy-Free Capuns
Discover the Alpine-inspired delight of Dairy-Free Capuns, a modern twist on a traditional Swiss dish. These tender Swiss chard rolls are filled with a rich, dairy-free batter made from all-purpose and chickpea flour, almond milk, and a savory mix of diced ham or a plant-based alternative, scallions, garlic, and warm spices like nutmeg. Searing the rolls in olive oil gives them a golden, crispy exterior before they are gently simmered in a flavorful vegetable stock for a melt-in-your-mouth texture. Perfect for gluten-sensitive guests or those avoiding dairy, this recipe combines rustic Swiss flavors with wholesome plant-based ingredients. Garnished with fresh parsley, these capuns make for an impressive centerpiece or a hearty side dish that’s as comforting as it is elegant. Whether you’re embracing tradition or dietary needs, this recipe is perfect for curious foodies seeking something fresh and healthful.
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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
Directions
Step 1
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.
Step 2
In a large mixing bowl, combine the all-purpose flour, chickpea flour, almond milk, and egg. Mix until smooth to create a batter.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Once cooked, remove the capuns from the pot using a slotted spoon and arrange them on a serving platter.
Step 9
Garnish with freshly chopped parsley and serve hot.
Nutrition Facts
| Serving size | (1939.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1595.1 |
| Total Fat 58.1g | 0% |
| Saturated Fat 11.7g | 0% |
| Polyunsaturated Fat 6.8g | |
| Cholesterol 294.5mg | 0% |
| Sodium 7192.2mg | 0% |
| Total Carbohydrate 188.5g | 0% |
| Dietary Fiber 29.1g | 0% |
| Total Sugars 24.0g | |
| Protein 86.6g | 0% |
| Vitamin D 146.6IU | 0% |
| Calcium 1007.7mg | 0% |
| Iron 27.5mg | 0% |
| Potassium 4946.5mg | 0% |
Source of Calories