Creamy cauliflower and leeks

1 Servings

Quantity Ingredient
1 \N Cauliflower
3 \N Leeks
4 ounces Gammon steak
1 can (10 oz) condensed cream of mushroom soup
6 \N Spring onions; sliced
2 teaspoons Chopped fresh parsley
\N \N Salt & pepper

From: srasheed@... (Sam M Rasheed) Trim the cauliflower & break up into florets. Trim and slice the leeks into chunks. Wash thoroughly then plunge into a pan of boiling salted water with the cauliflower. Cover and simmer for 7-10 minutes. Drain and reserve ¼ pt of cooking liquid. Preheat the grill and cook the gammon for 3 minutes on each side. Trim away any excess fat then dice into small pieces. In a saucepan mix the gammon with the soup and the reserved cooking liquid. Heat gently until simmering. Place the cauliflower and leeks in a serving dish and spoon over the sauce mixture. Sprinkle with spring onions and parsley and season to taste. Serves 4.

Posted to JEWISH-FOOD digest by dsabraham@... (Deena Abraham) on Nov 10, 1998, converted by MM_Buster v2.0l.

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