Gammon steaks with veg & parsley sauce
800 g, peeled and cut into chunks
400 g, peeled and sliced
Gammon Steak, Raw
4 steak(s), medium, trimmed of fat
Low Fat Soft Cheese
100 g, finely shredded
2 tablespoons, level, fresh parsley
1 pinch, and freshly ground black pepper
- Cook the potatoes in lightly salted boiling water until tender, about 20 minutes. Put the carrots on to cook in boiling water until tender, about 15 minutes. After 10 minutes, preheat the grill. Arrange the gammon steaks on the grill rack and cook for 5-6 minutes on each side.
- Meanwhile, cook the cabbage in boiling water for 4-5 minutes. Drain well. Drain and mash the potatoes, then beat in the milk and low fat soft cheese. Stir in the cabbage and season with salt and pepper. Keep hot.
- To make the parsley sauce, blend the milk and cornflour in a non-stick saucepan. Heat, stirring constantly with a small whisk, until thickened and smooth. Add the parsley and cook gently, stirring, for about half a minute. Serve with the gammon steaks, mash and carrots.