Creamy Cauliflower And Leeks
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | Cauliflower | |
| 3 | Leeks | |
| 4 | oz | Gammon steak |
| 1 | 10 oz condensed cream of | |
| mushroom soup | ||
| 6 | Spring onions, sliced | |
| 2 | t | Chopped fresh parsley |
| Salt & pepper |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 659
Calories From Fat: 292
Total Fat: 33.2g
Cholesterol: 0mg
Sodium: 4278.8mg
Potassium: 1010mg
Carbohydrates: 82.4g
Fiber: 10.2g
Sugar: 13.9g
Protein: 13.1g