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Leek and ham roll

updated

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Ingredients for 4 servings:

  • 4 thick leeks
  • Salt
  • 30 g butter or margarine
  • 30 g flour
  • 2 tbsp tomato paste
  • 1 tsp sweet paprika powder
  • 1 pinch of white pepper
  • ⅛ liter sweet cream
  • 4 cl brandy
  • 4 slices of cooked ham (thick slices)
  • 50 g Gouda or Emmental, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Cut the cleaned leeks into even lengths, boil in salted water for 15 minutes, and drain. Melt the fat in a saucepan, sauté the flour, and deglaze with a little leek liquid. Stir in the tomato paste, bring the sauce to a boil, and season generously with the spices. Fold in the cream and brandy and set aside. Wrap the leeks in ham and place in an ovenproof dish. Pour the tomato sauce over them and sprinkle with cheese. Bake in a preheated oven at 225°C (top/bottom heat) for about 10 to 15 minutes. Drinks: beer, white, or red wine.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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