I received way too many leeks in my CSA box last week and decided to be a bit creative and try making some noodles with them; they are the right length after all. So I went ahead and made some sans spiralizer (blasphemy in this day and age I know).
I was also super excited to find some hazelnut oil at Trader Joes the other week but as yet had no idea what to do with it – so a pairing was inevitable!
These loodles? turned out to be pretty fantastic. The combination of the already creamy leeks with some crème fraîche make for a beautifully rich dish; which would work perfectly as a side (although I ate an entire bowl just by themselves, and I was a pretty happy girl).
I have some pretty crazy pairing ideas for these noodles which will be coming your way after some tweaking. You will definitely want to give them a try!
- 6 leeks white part only
- Sea salt to taste
- 1/3 cup crème fraîche
- 1 tsp roasted hazelnut oil
- freshly ground black pepper
- Slice the leeks (whites only) in half and then quarters, cut into thin strips to resemble noodles. Rinse well
- Place sliced leeks in saucepan and cover with water. Bring to the boil, cover, and cook until tender (about 7 minutes). Uncover, add salt to taste, and cook about 3 minutes longer until very tender. Drain, keeping the cooking water
- Pop the leeks back into the pan and heat for about 2 minutes to get rid of excess water
- Pour the crème fraîche and hazelnut oil over the leeks and stir to combine. If the sauce seems too thick then add some of the cooking water 1 tsp at a time
- Pepper generously and serve