Roasted slices of ham with spring vegetables

Name: Roasted slices of ham with spring vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 g small carrots; 250 g Sweet peas; 7-10 Tbsp Salt; 2 Onions; 4 thick slices of cooked ham (approx. 150 g each); 2 TABLESPOONS spicy mustard; 2 TABLESPOONS Butter or margarine; 2 cl Aquavit; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Noble sweet paprika; 7-10 Tbsp Chervil

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

750 g small carrots
250 g Sweet peas
7-10 Tbsp Salt
2 Onions
4 thick slices of cooked ham (approx. 150 g each)
2 TABLESPOONS spicy mustard
2 TABLESPOONS Butter or margarine
2 cl Aquavit
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Noble sweet paprika
7-10 Tbsp Chervil

Directions

1
Clean and peel the carrots, leaving a little green. Clean and wash the mangetouts. Cook the carrots in boiling salted water for 10-12 minutes. Add the pods to the carrots shortly before the end of the cooking time.
2
Drain the vegetables. In the meantime peel and finely dice the onions. Halve the ham slices or cut out round slices. Spread ham with mustard. Heat the fat in a pan. Brown the ham briefly in the pan, remove and keep warm.
3
Add onions to the frying fat, sauté and deglaze with aquavit. Flambé briefly. Add cream and bring to the boil. Season with salt, pepper and paprika. Arrange ham slices, sauce and vegetables on plates.
4
Garnish with parsley. Boiled potatoes taste good with it.