Leberkäs-rolls with leek-carrot-vegetables

Name: Leberkäs-rolls with leek-carrot-vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 TABLESPOON Butter or margarine; 1 TABLESPOON Flour; 125 ml Vegetable broth; 250 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground nutmeg; 40 g Cheddar cheese; 500 g Carrots; 300 g Leeks (leek); 12 discs (30 g each) Meatloaf; 8 discs farmhouse bread

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 TABLESPOON Butter or margarine
1 TABLESPOON Flour
125 ml Vegetable broth
250 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground nutmeg
40 g Cheddar cheese
500 g Carrots
300 g Leeks (leek)
12 discs (30 g each) Meatloaf
8 discs farmhouse bread

Directions

1
Melt the fat in a pot. Add flour and bring to the boil while stirring. Deglaze with stock and milk. Simmer for 4-5 minutes. Season to taste with salt, pepper and nutmeg. Remove from the stove
2
Grate the cheese roughly. Peel carrots. First cut lengthwise into slices, then into thin strips (approx. 12 cm). Clean and wash the leek and cut it into 12 cm long strips. Place 2 slices of liver cheese on top of each other so that they overlap by approx. 1 cm. Combine the vegetables in 6 bundles.
3
Place each bundle in the middle of a slice and roll up. Place the liver loaf rolls in an ovenproof dish (approx. 13 x 18 cm). Pour sauce over them. Sprinkle with cheese. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes. Add bread