Leek with ham-nut cap

Name: Leek with ham-nut cap
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1.25 kg Leeks (leek); 7-10 Tbsp Salt; 75-100 g sliced boiled ham; 75-100 g Walnut kernels; 200 g Cream cheese; 7-10 Tbsp some milk; 1 Egg (Gr. M); 7-10 Tbsp white pepper; 1 TEASPOON Sweet peppers; 7-10 Tbsp Grease; 7-10 Tbsp some chives

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1.25 kg Leeks (leek)
7-10 Tbsp Salt
75-100 g sliced boiled ham
75-100 g Walnut kernels
200 g Cream cheese
7-10 Tbsp some milk
1 Egg (Gr. M)
7-10 Tbsp white pepper
1 TEASPOON Sweet peppers
7-10 Tbsp Grease
7-10 Tbsp some chives

Directions

1
Clean the leek, wash it. Cut the upper green third of 2 sticks into fine strips. Cut the rest of the leek into pieces of about 5 cm and cook covered in boiling salted water for 12-15 minutes. Lift out and drain. Blanch the leek strips in salted water for about 2 minutes. Drain
2
Cut the ham into fine cubes. Chop the walnuts, except for a few halves for garnishing. Mix cream cheese, milk and egg. Fold in ham, nuts and leek strips. Season to taste with pepper, sweet paprika and possibly salt.
3
Place the leek pieces in a greased casserole dish and spread nut mixture on top. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 25 minutes. Sprinkle the rest of the nuts on top about 5 minutes before the end of the baking time. Wash the chives, chop finely and sprinkle over the top. Goes well with mashed potatoes
4
Nuts provide up to 25 % high quality protein. So you can leave meat out for a while