I want to tell today about such a wonderful culture as a mangold. With this sheet beet, I met many years ago, another novice gardener. Now the mangold is a mandatory resident of my garden.
For the first time putting seeds (thought - ordinary beets), when harvesting, I did not find the root. But the tops pleased with large, juicy leaves. It was upset, of course, but he wrote out its failure on the weather conditions (there were strong frosts in that year) and poor soil. Spit on everything and left his changold, he did not docume on the garden, and he left under the winter in the snow.
What was my surprise when in the spring I saw the leaves made from the ground. I here, I realized that this beet was not simple. It was consulted with knowledgeable people, from them I learned that the mangold was growing, a leaf beet rich in vitamins C, B and B2. Another value of Mangold is in his arrest. This is a real chopper-cutter summer!
Root beet It also matures, the cabbage did not start, and the sorrel was already too sour. Here and indispens our mangold!
Leaf beets I add to the soup, borsch, I am preparing carbouse from it, salads (scraping boiling water - and ready).
For use cut off the lower leaves with a cushion, they are larger and more. And the small leaves are ripening faster.
If you want to put on your garden of mangold, remember that it does not always tolerate winter without shelter. So that the Mangold is not fencing, I hide him with fallen foliage and sweetheart. And then in the spring - no problems, he pleases me with its green and burgundy foliage rich in vitamins and mineral salts.
Mangold recipe:
Curd Cannelloni -250 g of cannelloni (view of pasta - large tubes), 150 g of soft cheese, 1 egg, 200 g of mangold leaves, dill, pepper, 50 g cheese. For sauce: 3 Glasses of milk, 100 g of butter, 3 tbsp. l. flour, 1 tbsp. Tomato paste, salt.
Chard Blanch for 2 minutes. Brynez, egg, mangold mixing thoroughly. The mixture fill the cannelloni and lay them out into the form of 2-3 layers. Milk I pour into a saucepan, I put on fire and calm the butter in it. Stirring, add flour, salt, tomato paste. Weliving to the consistency of thick sauce. The resulting sauce fill the cannelloni and bake in the oven at 180 ° about 25-30 minutes. 5 minutes before readiness sprinkled with grated cheese. The dish is obtained - scenario. If you do not know how to cook, then different dishes from Chardoffer german cuisines in Moscow.
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