What I'm cooking and eating

Friday, 16 November 2012

Vegetable Carbonara

2-3 potatoes, diced
1 packet lardons
1 leek, chopped
A bit of cabbage, also chopped ("just a nice amount")
2 eggs
About 50g strong Cheddar, grated
Pepper (the recipe won't need salt).

Put the lardons into a large, shallow casserole or frying pan and cook gently until the juices run.  Then add the potatoes, leeks and cabbage, cover, and allow to cook on a low heat for about 30 minutes, stirring occasionally, until the vegetables are done.  Whisk the eggs together, and stir them and the grated cheese through the hot vegetables until the eggs are just set, like you do spaghetti carbonara.

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