Leek – cream cheese – roulades

Ingredients for 2 servings:

• 250 g leek
• salt and pepper
• Paprika powder, sweet
• 2 bell peppers
• 1 onion(s)
• 150 g cream cheese (buttermilk cream cheese)
• 1 tbsp marjoram, dried
• 2 tbsp oil
• 500 ml vegetable stock
• 1 tbsp sauce thickener, light

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Remove the outer leek leaves (5-6 leaves per stalk). Blanch in salted water for about 2 minutes. Slice the remaining leek into rings. Finely dice the bell peppers and onion. Mix the cream cheese with the onions, marjoram, and one-third of the diced bell peppers. Stack two leek leaves on top of each other, spread some of the cream cheese mixture on top, and roll up the leaves. Secure with kitchen string. Heat the oil and fry the roulades until golden brown on all sides. Remove and keep warm. Fry the remaining diced bell peppers and the leek rings in the frying fat. Season with salt, pepper, and paprika. Pour in the stock, bring to a boil, and simmer for about 7 minutes. Thicken with a sauce thickener. Serve the leek roulades with the vegetable sauce and ideally with pasta.