Stuffed Beet Leaves
|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|
Wash the beet leaves thoroughly under warm running water, pat dry and cut the thick leaf-ribs flat.
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.