Leek sticks wrapped with ham and topped with cheese sauce

Name: Leek sticks wrapped with ham and topped with cheese sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 6 Leek (leek; 1,5 kg); 7-10 Tbsp Salt; 25 g Butter or margarine; 30 g Flour; 250 ml Vegetable broth (instant); 80 g Whipped cream; 100 g Processed cheese; 1 Egg; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 300 g sliced boiled ham; 200 g Long grain rice; 2 Tomatoes; 1 collar Parsley; 7-10 Tbsp Oil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

6 Leek (leek; 1,5 kg)
7-10 Tbsp Salt
25 g Butter or margarine
30 g Flour
250 ml Vegetable broth (instant)
80 g Whipped cream
100 g Processed cheese
1 Egg
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
300 g sliced boiled ham
200 g Long grain rice
2 Tomatoes
1 collar Parsley
7-10 Tbsp Oil

Directions

1
Clean and wash the leeks and cut them into pieces of about 5 cm. Blanch the leeks in bubbling salt water for about 5 minutes, then rinse in cold water and drain on a sieve.
2
Melt the fat in a pot and stir in the flour. Deglaze with vegetable stock and cream and bring to the boil while stirring. Stir in processed cheese and egg and season to taste with salt, pepper and nutmeg. Wrap the leek in slices of ham, place them in a greased casserole dish in a pyramid shape and pour the sauce over them.
3
Bake in the preheated oven (electric cooker: 200°C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Cook rice in plenty of boiling salted water. Wash tomatoes, dab dry, quarter, seed and cut into cubes.
4
Wash the parsley, dab dry and cut into strips, except for something to garnish. Mix the rice with the diced tomatoes and parsley. Put the rice on plates, with the leek gratin