Baked leek stalks

Ingredients for 4 servings:

• 3 thick leeks
• 6 slices of cooked ham
• 6 slices of Emmental cheese
• 6 tbsp mustard, hot
• ¾ liter vegetable broth
• 1 shot of white wine
• 100 ml sour cream or sweet cream
• possibly butter and flour

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Hearty autumn dish, rich in calcium

Clean the leeks, remove the tufts, and cut each stalk into 12-15cm long pieces. Cook these pieces in the broth with the splash of wine until not too soft. Meanwhile, spread the cheese on a board and spread with the mustard. Remove the leek pieces from the broth, wrap them first with a slice of cooked ham, then with the spread cheese, and place them in a buttered casserole dish. Now either pour in a little broth with cream or sour cream, or make a sauce from some of the broth, a little butter, and flour, and pour it around the rolls (not on top!). Then bake in a 200°C oven until the cheese browns or melts. You can also prepare the dish vegetarian without the cooked ham.