John Myers
Ingredients for 2 servings:
- 400 g leek, only the lower white part
- 200 g bacon, thinly sliced
- 60 g mountain cheese
- 2 tsp butter
- 2 tsp flour
- 2 tbsp, crushed paprika powder, sweet
- 120 ml water
- 160 ml cream
- some salt
- Sugar
- Vegetable broth, instant
- lemon juice
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
Cut the leek, preferably a thick stalk, into 6 equal pieces. Halve lengthwise down to the middle, wash, drain, season with salt, and wrap with the bacon slices. Briefly sauté the paprika in the butter. Add the flour, stir, and top up with the cream. Season the sauce with a little stock powder, sugar, and a dash of lemon juice. Add the wrapped leeks to the sauce and simmer gently for about 20–25 minutes. Stir gently occasionally to prevent the leeks from sticking to the bottom of the pan. Finally, cover the leeks with cheese, put the lid on, and wait until the cheese has melted. Place the finished leeks on top of the paprika sauce and serve with rice.
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