Ham and leek noodles in horseradish cream

Name: Ham and leek noodles in horseradish cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 discs Toast; 2 TABLESPOONS Butter; 2 (approx. 400 g) Rocks Leek; 400 g fine ribbon noodles; 7-10 Tbsp Salt; 3 TABLESPOONS Oil; 1 package (125 g) Diced ham; 1 (approx. 10 g) coated tbsp. flour; 200 g Schmand; 75 g grated horseradish (glass); 7-10 Tbsp Pepper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3 discs Toast
2 TABLESPOONS Butter
2 (approx. 400 g) Rocks Leek
400 g fine ribbon noodles
7-10 Tbsp Salt
3 TABLESPOONS Oil
1 package (125 g) Diced ham
1 (approx. 10 g) coated tbsp. flour
200 g Schmand
75 g grated horseradish (glass)
7-10 Tbsp Pepper

Directions

1
Finely crumble the bread. Heat butter in a pan. Fry the bread crumbs in the pan until golden brown. Take out. Clean the leek, wash thoroughly and cut into fine rings.
2
Cook the pasta in plenty of boiling salted water according to the instructions on the packet. Heat the oil in a pan. Fry the diced ham until crispy, turning it over. Remove. Steam leek in hot frying fat for about 3 minutes.
3
Add ham to the leek. Dust everything with flour and sauté briefly. Deglaze with 300 ml water and sour cream. Bring to the boil, stir in horseradish and simmer for about 3 minutes. Season to taste with salt and pepper.
4
Drain the pasta, let it drain and put it back into the pot. Mix immediately with the horseradish cream. Serve and sprinkle with the breadcrumbs.