Vegetable and Noodle Crunch
"The yoghurt gives this dish an interesting tang. It also tastes good cold the next day."
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 450 g leeks, trimmed and sliced
- 175 g egg noodles
- 300 ml yoghurt
- 1 bunch fresh parsley, finely chopped
- 225 g carrots, peeled and chopped
- 125 g breadcrumbs
- 50 g cheddar cheese, grated
- 2 garlic cloves, crushed
directions
- Preheat the oven to 180C/350F/gas 4. Seperately cook the leeks, carrots and noodles in boiling water until tender. Drain well.
- Mix the yoghurt with the parsley, then add the noodles and mix well. Season with salt and pepper.
- Spread half of the carrots in the bottom of a casserole dish. Cover with half the noodles. Place the leeks on top, and cover with the rest of the carrots, and then the noodles.
- Mix the breadcrumbs with the cheese and the garlic. Sprinkle over the top of the dish. Bake for 25-30mins.
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Reviews
-
Made this recipe using some breadcrumbs I'd saved when making croutons from winter wheat bread yesterday, but otherwise followed the ingredient list & had A REALLY TASTY SIDE DISH! I think the garlic & the yogurt came through very nicely here! Thanks for posting the recipe! [Tagged, made & reviewed in Pleast Review My Recipe]
