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Ham Cornets Filled with Vegetable Mayonnaise

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  Rice 7 Ounce (200 Gram)
  Peas 4 Ounce (100 Gram)
  French beans 4 Ounce (100 Gram)
  Turnips 2
  Carrots 2
  Emmenthal cheese 4 Ounce (100 Gram)
  Cooked ham slices 4
  Mayonnaise 90 Milliliter (6 Tablespoon)
  Lettuce leaves 4
  Tomatoes 2
  Parsley sprigs 10
  Salt To Taste
  Pepper To Taste

1. Cook the rice in boiling water for 15 minutes or until tender. Drain and rinse under hot running water.
2. While the rice is cooking, shell the peas; wash, top, tail and dice the French beans; peel and dice the turnips and carrots. Cook the vegetables for 15 minutes (10 minutes in a pressure cooker) in boiling salted water. They should still be crisp. Drain.
3. Dice the cheese. In a bowl, mix together the vegetables, rice, mayonnaise and cheese. Season to taste.
4. Lay a slice of ham on a dish, spoon a quarter of the vegetable mixture down the centre and roll up. Repeat with the remaining slices of ham. Place some lettuce leaves on a serving dish and top with ham cornets. Garnish with halved tomatoes sprinkled with parsley.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2167 Calories from Fat 962

% Daily Value*

Total Fat 108 g166.2%

Saturated Fat 27 g135.2%

Trans Fat 0 g

Cholesterol 164.3 mg54.8%

Sodium 1254.6 mg52.3%

Total Carbohydrates 226 g75.4%

Dietary Fiber 24.1 g96.3%

Sugars 30.2 g

Protein 79 g158.6%

Vitamin A 577.1% Vitamin C 263.2%

Calcium 145.3% Iron 33.9%

*Based on a 2000 Calorie diet

Ham Cornets Filled With Vegetable Mayonnaise Recipe