John Myers
Vegetable and Ham Pan
The perfect vegetable and ham pan recipe with a picture and simple step-by-step instructions.
- 300 g Cooked ham
- 1 pole Leek
- 1 Fennel fresh
- 1 Garlic cloves chopped
- 1 tbsp Olive oil
- 0,25 liter Vegetable broth
- 1 Pr Sweet paprika
- 50 ml Cream
- Pepper
- Salt
- 2 Oranges
- 1 tbsp Sour cream
- 3 Carrots
- Cut the ham into strips. Halve the leek, wash and cut into fine rings. Halve the fennel, cut out the stalk. and then cut into fine strips. Set the fennel greens aside. Peel and dice the carrots. Halve the savoy cabbage, cut out the stalk and cut into strips.
- Steam the cut vegetables with the chopped garlic in the oil over medium heat for a few minutes. Deglaze with vegetable stock and stir in the paprika powder. Pour in the cream. Season to taste with salt and pepper. Fold in the ham. Let it steep for 5 minutes. Wash the orange with hot water and rub the peel. Squeeze the orange. season with orange juice, orange peel and sour cream. Scatter fennel green over the top.
Facebook Comments