Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Thinly sliced leeks became noodle-like when cooked. Dressed with fine hazelnut oil and créme Fraîche, they make a luxurious side dish, like creamy noodles with leek and hazelnut overtones.
The leeks take very little time to cut into "noodles" and just a few minutes to cook. You can do both steps ahead, and reheat at the last minute with créme Fraîche and the nut oil, making this great for dinner parties.
Chef Francis Mallmann, author of Mallmann on Fire, was raised in a house in Patagonia that was "ruled by fire." Now he is known for cooking with it.