Baked Leek Rolls

Ingredients

• 4 thick leeks
• Salt
• 2 slices toast bread
• 30 ml whipping cream
• 100 g minced veal
• 1 egg yolk
• Pepper
• nutmeg
• 1 tsp chopped parsley
• 2 shallots
• 100 g carrots
• 3 tbsp butter
• 150 ml Vegetable broth
• 30 g grated Parmesan

Instructions

1. 1.

   Trim the dark green parts and root ends of the leeks. Wash the remaining pale parts and cut into 10 cm pieces, then blanch in boiling salted water for about 1 minute, drain, rinse with cold water, and let dry.

2. 2.

   Carefully press out the middle leaves from the leeks to create tubes. Finely dice 60 g of the inner leek parts.

3. 3.

   Soak the toast bread in the whipping cream for about 10 minutes.

4. 4.

   Knead the minced veal and egg yolk with the soaked toast bread. Fold in the diced leek and chopped parsley. Season the mixture with salt, pepper, and nutmeg. Using a piping bag fitted with a large nozzle, fill the leek tubes.

5. 5.

   Peel and dice the shallots. Peel the carrots and slice them. Sauté both in a wide pot with hot butter until fragrant. Place the filled leeks on top, pour in the vegetable broth, season with salt and pepper, and bake in a preheated oven at 170°C for about 15–20 minutes.

6. 6.

   Sprinkle grated parmesan on top before serving.