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