Leek and bacon rolls

Name: Leek and bacon rolls
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 3 Rods (800 g) Leek; 9 discs Bacon; 2 TABLESPOONS Oil; 100 g Whipped cream; 1-2 TEASPOONS clear soup; 1 Bag of mashed potatoes (with milk; 3 portions); 1 TABLESPOON Butter; 3 TABLESPOONS Cream cheese with herbs from Provence; 7-10 Tbsp Thyme

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

3 Rods (800 g) Leek
9 discs Bacon
2 TABLESPOONS Oil
100 g Whipped cream
1-2 TEASPOONS clear soup
1 Bag of mashed potatoes (with milk; 3 portions)
1 TABLESPOON Butter
3 TABLESPOONS Cream cheese with herbs from Provence
7-10 Tbsp Thyme

Directions

1
Preheat oven: electric cooker: 250 °C/circulating air: 225 °C/gas: stage 5 Clean and wash leek. Cut the sticks into thirds and wrap 1 bacon slice around each
2
Heat the oil in a pan. Fry the pieces of leek in it for about 5 minutes. Stir in 200 ml water, cream and stock. Bring to the boil, cover and cook for about 10 minutes
3
Meanwhile bring 1/2 l water to the boil, remove from the stove. Stir in purée and butter. Put the leek rolls in an ovenproof dish
4
Stir the cream cheese into the stock and pour over the rolls. Bake in a hot oven until briefly golden brown. Garnish and serve with the puree