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Leek root noodles

November 14, 2011

Have you ever thought about the roots of leeks as a type of ‘noodle’, just cook, season and eat? As we always explain on this blog, it’s necessary to overcome any initial misgivings you may have about the parts of food we normally throw away and just try! I can assure you that all the recipes are judged by my boyfriend  who is an even more severe critic than I am! After trying this dish, he was really enthusiastic.

Leek roots are very similar in taste to the part we normally consume, just a bit more earthy and less intense.  Your guests will be amazed when you reveal that they’re not eating rice or soya noodles, and not even angel hair spaghetti, but roots.

Why this recipes is worth a try:

– it’s delicious

– it cuts back on wasted, unused ingedients in the kitchen

– it costs less than 1 Euro

– it’s healthy and 100% vegetable-based

Drawing inspiration from the Orient, the root ‘noodles’ are in fact heated up with cabbage, carrots, soy sauce and ginger. Garlic and onions aren’t necessary because the roots are already delicately leek-flavoured. Serves 4. Always choose organic, biodynamic and untreated ingredients.




Roots of 5 leeks

2 carrots

2 outer leaves of cabbage

2 tbspns soy sauce

1 fresh chilli

1 tspn sugar

Extra-virgin olive oil

½ tspn grated ginger




Cut off the roots at the base of the leek. Set aside the leeks and use as desired. Wash the roots very well together with the other vegetables and remove all earth. Put the roots in the pressure cooker, cover with water, add a teaspoon olive oil and a pinch of salt and close the lid.  Cook for 20 mins after the whistle. (If you don’t have a pressure cooker, cook for 40 mins in a normal pot.) In the meantime, prapre the seasoning. Place 2 tablespoons of olive oil in a wok,  add the chopped-up chilli, the sugar, the grated ginger, and the soy sauce and heat for 1 minute. Chop the carrots into small sticks and the cabbage into fine slices. First cook the carrots in the wok for a few minutes, then add the cabbage and cook for a further 2 mins. Once the roots have cooked for 20 mins, drain them. (You can set aside the water to cool and to use to water your plants!) Mix the roots into the vegetables, heat for a couple of minutes and serve immediately.

6 Comments leave one →
  1. Esther permalink
    October 29, 2013 9:27 pm

    Seems a bit excessive to spend so much energy cooking just these five leek roots (20 or 40 minutes!). I sometimes find it difficult to weigh up the pros and cons trying to be ecological (in this case avoiding waste but wasting energy)…Perhaps it would be possible to cook some other veg at the same time in the pressure cooker/saucepan to make such a long cooking time worthwhile.
    This is really a great blog. Bravo for all your ideas! Nice to see people on the same wavelength! You’re lucky your boyfriend is enthusiastic, (my husband thinks I’m crazy)….does he just criticize or does he also help out in the kitchen and follow your eco-friendly tips?

  2. Barbara Cornes permalink
    February 17, 2017 5:11 pm

    Make it real simple. I do a wilted spinach salad and zest the root and toss in heated liquid, along with bacon and drippings liquid; also chopped garlic. No need to cook at all.


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