Creamy Cauliflower And Leeks Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Cauliflower,
3: Leeks,
4 ounce: Gammon steak,
1 can: , (10 oz) condensed cream of mushroom soup
6: Spring onions, sliced
2 tsp: Chopped fresh parsley,
Salt & pepper,
Directions:
From: srasheed@juno.com (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 .25
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@juno.com (Deena Abraham) on Nov
10, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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 .25
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@juno.com (Deena Abraham) on Nov
10, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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