Leek mince pan with walnut cream

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
3 3
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 600 g Leeks (leek)
  • 1 Onion
  • 1 Garlic clove
  • 50 g Walnut kernels
  • 2 TABLESPOONS Oil
  • 500 g mixed mince
  • 7-10 Tbsp salt and pepper
  • 1 TEASPOON Flour
  • 7-10 Tbsp Nutmeg
  • 7-10 Tbsp Sugar
  • 200 g Whipped cream

Directions

  1. 1

    Clean the leek, wash thoroughly and cut into rings. Peel onion and garlic and chop finely.

  2. 2

    Coarsely chop the walnuts and roast them in a large pan without fat. Remove. Heat the oil in the pan. Fry the chopped walnuts in it until crumbly. Season with salt and pepper.

  3. 3

    Add leek, onion and garlic and fry for 2-3 minutes. Dust with flour and sauté briefly. Add 300 ml water and cream, bring to the boil and cook for 5-8 minutes. Season with salt, pepper, nutmeg and some sugar.

  4. 4

    Mix in the nuts. Arrange the leek mince pan. Grey bread tastes good with it.

Nutrition Facts

KCAL
660 kcal
CARBS
8 g
FATS
54 g
PROTEINS
30 g