Leeks tend to have dirt wedged deep into their folds.
To clean them, Jesse Ziff Cool, author of the recent cookbook “Simply Organic,” suggests halving them lengthwise, then cutting them crosswise into 1/2-inch slices.
Soak the slices in a large bowl of cool water for 5 minutes, gently stirring occasionally to let the dirt settle to the bottom.
Use a slotted spoon to transfer the leeks to a colander to rinse and drain.
Noodles with cottage cheese, leeks and peas
12ounces egg noodles
1pound fresh peas, shelled, or 1 cup frozen peas (thawed)
1-1/2cups vegetable or chicken broth
3/4pound thinly sliced leeks
1-1/2cups (16-ounce container) cottage cheese
2tablespoons unsalted butter
2tablespoons chopped fresh dill
2tablespoons chopped fresh chives or scallions
Salt and freshly ground black pepper, to taste
Bring a large saucepan of lightly salted water to a boil. Add the noodles and cook according to package directions. During the final 2 minutes of cooking, add the peas.
Meanwhile, in a medium skillet over medium heat, bring the broth to a simmer. Add the leeks, then reduce heat to low, cover and simmer 5 to 7 minutes, or until the leeks are very soft.
Use a slotted spoon to transfer the leeks to a large bowl. Reserve the broth.
Drain the noodles and peas, then add to the bowl with the leeks. Add the cottage cheese, butter, dill and chives. Stir until well blended, then season with salt and pepper.
If the noodles are not moist enough for your taste, add a few tablespoons of the reserved broth. Remaining broth can be frozen for another use.
Makes 6 servings.
Adapted from Jesse Ziff Cool’s “Simply Organic”
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