Leek vegetables with ham cream

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the leek into rings. Dice the ham. Heat 1 tablespoon of oil. Brown the ham briefly in it and take it out. Sauté the leek in cooking fat and add 1/2 litre of water. Bring to the boil and cook for 5 minutes at medium heat.

2. 2

   Pour leek onto a sieve and collect the liquid. Melt the fat in a pot. Sweat flour in it, deglaze with the vegetable water and 1/8 litre milk while stirring. Bring everything to the boil and stir in the cheese. Season to taste with salt and pepper. Add leek and ham to the sauce and warm up. Peel onion and cut into rings. Heat the remaining oil and fry the onion in it. Bring 1/2 litre water and 1 teaspoon salt to the boil. Remove the pot from the stove, add the remaining milk. Stir in the puree flakes briefly and let it stand for 1 minute. Stir again.

3. 3

   Heat the remaining oil and fry the onion in it. Bring 1/2 litre water and 1 teaspoon salt to the boil. Remove the pot from the stove, add the remaining milk. Stir in the puree flakes briefly and let it stand for 1 minute. Stir again. Arrange leek vegetables and mashed potatoes on plates. Spread onion rings on the puree. Garnish with parsley

4. 4

   Boil the potatoes, peel them and let them cool down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Remove from the oven, allow to cool on a cake rack and cut into pieces.

Nutrition Facts

KCAL
470 kcal

CARBS
37 g

FATS
25 g

PROTEINS
24 g