Creamy cauliflower and leeks
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Cauliflower | |
| 3 | Leeks | |
| 4 | ounces | Gammon steak |
| 1 | can | (10 oz) condensed cream of mushroom soup |
| 6 | Spring onions; sliced | |
| 2 | teaspoons | Chopped fresh parsley |
| Salt & pepper | ||
Directions
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.