Leek rolls

Ingredients for 4 servings:

• 4 large leeks
• 12 slice(s) lean raw ham
• 100 g Emmental cheese, grated
• 60 g butter
• 60 g wheat flour
• 300 ml vegetable stock (leek cooking stock)
• 300 ml milk
• 100 ml dry white wine
• 2 tbsp Emmental cheese, grated
• n. B. Pepper, white, freshly ground
• e.g. nutmeg, freshly grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Gratinated leek rolls in a cheese béchamel sauce

Clean the leek, trim off the root, and cut the leek stalks into 8-10 cm long pieces. Don’t throw away the leftover leek; you can use it to make a vegetable soup. Cook the leek pieces in a little salted water for about 5-8 minutes, depending on their thickness. Strain, reserving the cooking liquid. Rinse the leek pieces in cold water, and then let them drain. Wrap each leek piece in a slice of ham and place the rolls next to each other in a suitably sized casserole dish. Melt the butter in a saucepan and stir in the flour. Toast for 3-4 minutes, stirring constantly. Then slowly add the cooking liquid while stirring, top up with the milk and wine. Simmer for about 10 minutes, stirring frequently. Season with pepper and nutmeg and stir in the cheese. Season to taste, pour the sauce over the leek rolls, and sprinkle with the cheese. Additional salting isn’t necessary, as the cooking broth is already salted, and the ham is also salty. If you don’t want to use wine, you can season the sauce with a little lemon juice and increase the broth content if necessary. Bake the leek rolls at 180-200 degrees Celsius for about 15 minutes. We prefer mashed potatoes or fried potatoes with this.