Palusami
HB-1635 · Hand-built original · Fijian
A family feast favorite from Fiji that uses corned beef, onion, garlic, coconut cream, and Swiss chard.
FijianAppetizer, Main Course45 minServes 3710 kcalGluten-freeEgg-freeDiabetic
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Servings:3quantities adjust to match
Ingredients
- 14 large Swiss chard leaves (about 2 bunches), stems trimmed
- 1 can (15 oz) coconut cream
- 1 can (12 oz) corned beef
- 1 yellow onion, diced
- 2 cloves garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
Method
- Bring a large pot of water to a boil. Blanch the chard leaves a few at a time for 30 to 60 seconds until pliable, then drain and lay flat on a clean towel.
- In a bowl, crumble the corned beef and mix it with the onion and garlic. Season lightly with salt and pepper — the corned beef is already salty.
- Place a heaped spoonful of the filling across the wide end of each leaf, fold in the sides, and roll up snugly into a parcel.
- Arrange the parcels seam-side down in a single layer in a wide pan or baking dish. Pour the coconut cream evenly over them.
- Cover and simmer gently on the stove for 25 to 30 minutes, or bake covered at 350°F for 30 minutes, until the leaves are tender and the filling is heated through and set in the creamy sauce.
- Rest for 5 minutes and serve hot with rice or root vegetables.
Prep: 15 min · Cook: 30 min · Total: 45 min
Nutrition (per serving, where published)
710 kcalCalories
22.3 gProtein
13.6 gCarbs
66.1 gFat
49 gSaturates
3.8 gFibre
1.6 gSugars
1387 mgSodium
61 mgCholesterol
851 mgPotassium
32 mgCalcium
5.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data