John Myers
Ingredients for 2 servings:
- 6 stalk(s) leeks
- 6 slices of ham
- 1 cup of sweet cream
- 4 small cans of tomato paste
- Flour or cornstarch
- Vegetable stock cubes
- butter
- salt and pepper
- Paprika powder
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Leek wrapped in ham, baked in the oven with a tomato sauce
Trim the leeks, remove the roots and dark green leaves, and wash the stalks thoroughly. Cook in salted water for about 10 minutes, until the leeks are tender but still firm to the bite. Remove the leeks from the water (reserve the cooking water) and wrap each stalk with a slice of ham, securing them with toothpicks. Brown the roulades in butter until light brown and place in a casserole dish. Mix about 1.5 liters of leek cooking broth with the cream and tomato paste, bring to a boil, and season with the stock cube and spices. Thicken slightly with flour or Mondamin; the sauce should be nice and creamy. Cover the roulades with the sauce, scatter with butter flakes, and place the dish in the oven preheated to 220°C for about 30 minutes. When the butter is nicely browned, the casserole is ready. Mashed potatoes with fried onions go deliciously with it!
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