Servings:
4
Prep time:
30
Cooking time:
30
INGREDIENTS
- - 4 leeks
- - 250 g of cashews
- - 1 onion
- - 2 teaspoons of turmeric
- - 300 ml vegetable stock
- - Extra virgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Cut the ends of the leeks and pull out the the central more tender part. Then cut lengthwise obtaining leek strips of 4-5 mm wide.
- Blanch the strips of leek in salted water for a few seconds, then plunge them in ice water: this will stop the cooking and retain particularly crisp.
- Saute the chopped onion in a pan in 2-3 tablespoons of olive oil. Then add the turmeric and continue for a few minutes doing well wither the onion, salt and pepper.
- Now whisk together the onion, the cashew nuts and the vegetable broth need to get a creamy consistency similar to the sauce, pour more broth if necessary.
- Heat the sauce on a minimum fire, season the "noodles" and serve immediately
