Clean the leeks, remove the roots and dark green leaves, and wash the stalks thoroughly. Cook in salted water for about 10 minutes until the leek is done but still firm to the bite.
Take the leek out of the water (save the boiling water) and wrap each stick with a slice of ham, fix with toothpicks. Fry the roulades in butter until light brown and place in a baking dish.
Mix about 1 ¼ liter of the leek stock with the cream and tomato paste, bring to the boil and season with the stock cube and the spices, thicken a little with flour or Mondamin, the sauce must be nice and creamy.
Cover the roulades with the sauce, spread the butter flakes on top and place the pan in the oven preheated to 220 ° C for about 30 minutes. When the butter turns nice and brown, the casserole is ready.
Mashed potatoes with fried onions tastes delicious with it!
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