Leek Rolls
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large leek stick (s)
- 12 slices raw ham, lean
- 100 g Emmentaler, rated
For the sauce:
- 60 g butter
- 60 g wheat flour
- 300 ml vegetable broth (cooking broth from the leek)
- 300 ml milk
- 100 ml white wine, dry
- 2 tablespoon Emmentaler cheese, grated
- Pepper, white, freshly ground
- Nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- Clean the leek, cut off the root piece and cut the leek stalks into 8-10 cm long pieces. Do not throw away the leftovers from the leeks, they can be used to cook vegetable soup.
- Cook the leeks in a little salted water for about 5 - 8 minutes, depending on their thickness. Strain and collect the stock, rinse the leeks in cold water and then let them drain. Wrap each piece of leek in a slice of ham and place the rolls side by side in an appropriately sized baking dish.
- Melt the butter in a saucepan and stir in the flour, roast for 3 - 4 minutes, stirring constantly, then slowly adding the stock while stirring, top up with the milk and the wine. Simmer for about 10 minutes, stirring frequently. Season with pepper and nutmeg and stir in the cheese as well. Season to taste, pour the sauce over the leek rolls and sprinkle the cheese on top.
- No additional salting is necessary as the broth is already salted and the ham is also salty. If you don`t want to use wine, you can add a little lemon juice to the sauce and increase the amount of stock if necessary.
- Bake the leek rolls at 180 - 200 degrees for about 15 minutes.
- We prefer mashed potatoes or fried potatoes.
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