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Swiss Chard in Cream Sauce

A sautéed vegetable dish of Swiss chard, onion, carrot, potato, and cream.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Onion and potato are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Swiss Chard in Cream Sauce

Ingredients

Directions

Make the sauce base

  1. Heat the butter in a saucepan.

  2. Add the onion, carrot, and potato.

  3. Sauté for about 15 minutes or until tender.

Add the chard and finish

  1. Add the chard to the saucepan, season with salt and pepper, and mix well.

  2. Cover and simmer over very low heat for about 10 minutes or until the chard is tender.

  3. Stir in the cream.

  4. Continue simmer gently, uncovered, for a few minutes longer.

  5. Serve immediately.

Nutrition, whole recipe (rough)

389Calories
7 gProtein
17 gFat
55 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Butter1 tbsp (14g)102
Cream1 tbsp (15ml) heavy51
Onion1 medium (110g)44
Carrot1 medium (61g)25
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Swiss Chardnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Carrot + potatotop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Potato + chardtop 7% of all pairs
    Smell alikemoderate
    Cooked together62 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Enriches the vegetables and carries flavour as they soften in the pan.
Potato
Starch that thickens the cooking liquid slightly and gives the dish body.
Swiss chard
Main leafy vegetable that wilts and becomes tender during simmering.
Double cream
Adds richness and a smooth, silky texture to the sauce.

The step that matters

Stirring in the cream while simmering gently. Cream boils over easily and can split or turn grainy if it is heated too hard, so the sauce should be kept at a gentle simmer once the cream goes in.

Swap the chard

How well each one fits the dish's main ingredients (butter, onion, carrot, potato, pepper, cream):

  1. Leekfits better
  2. Chivefits better
  3. Spinachfits better
  4. Chardthe original

Fit is the average pairing score against butter, onion, carrot, potato, pepper, cream. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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