Crispy Leek Root Noodles
…. Yup, That will actually be juicy fresh leek roots, thoroughly washed and cooked up! Maaannnnn they are goooooood! Really, they are. I do hope you can get your hands on some juicy roots for you to give it a try!
Every fortnight I get a veg box from Fruits of the Forage where I am often introduced to a new foraged ingredient. One week it was actually the leek roots that really grabbed my attention, it just seemed a waste to chuck them out, so I had a bit of a google, and I gave them a good soaking for several days to get all the dirt out. Changing the water each day and gently pulling the roots aparts.
On the day of cooking them up I…
I chucked them in the salad spinner to get them nice and dry.
Then simply popped them in a bowl, sprinkled a good handful of semolina over them and gave them a gentle mix so they were thoroughly coated.
Shallow fried them in a little bit of olive oil until lightly browned and crispy.
Sprinkled with good quality sea salt.
As it was a bit of a play around I didn’t have it planned in to a meal, I had a good nibble and was sold, and popped some on the top of our soup. Sweet crispy leek noodles! It was a hit with the whole family.
I’ve got some more today, I think I will try it on top of some pan fried fish!
If you do get a chance to try cooking your leek roots, please do let me know how you used it and what you thought! Or are there any other unusual roots that you have cooked with before?
