Quick leek pan

Name: Quick leek pan
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 3 medium thick leeks (leek; approx. 800 g); 9 discs Bacon; 2-3 TABLESPOONS Oil; 200 ml Vegetable broth (instant); 100 g Whipped cream; 7-10 Tbsp Pepper; 1 Bag of mashed potatoes complete with milk; 15 g Butter; 100 g Preparation of cream cheese with herbs from Provence; 7-10 Tbsp Thyme

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

3 medium thick leeks (leek; approx. 800 g)
9 discs Bacon
2-3 TABLESPOONS Oil
200 ml Vegetable broth (instant)
100 g Whipped cream
7-10 Tbsp Pepper
1 Bag of mashed potatoes complete with milk
15 g Butter
100 g Preparation of cream cheese with herbs from Provence
7-10 Tbsp Thyme

Directions

1
Clean, wash and cut the leek into 10-12 cm long pieces (approx. 9). Wrap each piece with a slice of bacon. Heat the oil in a pan and put the wrapped leek in it.
2
Fry the bacon until crispy while turning. Add stock and cream, season with pepper and cook covered for about 15 minutes. Meanwhile bring 500 ml of water for the puree to the boil, remove pot from heat and let it cool down for 1 minute.
3
Stir in the puree flakes briefly with a wooden spoon. Add butter before serving and stir again. Lift the cooked leek from the stew stock into an ovenproof dish. Stir the cream cheese into the sauce (do not stir until smooth!!!) and pour over the leek.
4
Bake in the preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: level 5) for approx. 5 minutes or gratinate briefly under the preheated grill. Garnish as desired with fresh thyme and serve with mashed potatoes.