Leek angel hair

This is a perfect way to use the waste from leek in this waste to taste component. Creation by Joost de Koster, Danny Vanderhoven, Rekem, Belgium.

Leek angel hair

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!





Preparation method

  • Cut off the green part of the leek to use now. Keep the white part for another recipe.
  • Halve the green leaves horizontally with a very sharp knife so that the leaves are half as thick.
  • Cut them into fine ribbons approx. 20 cm in length.
  • Blanch the ribbons and dry between two tea towels until completely dry.
  • Deep-fry small bunches at a time at 170 °C.
  • Sprinkle with salt and serve immediately.

Serving suggestions

  • As an amuse-bouche or vegetable garnish.

Previous page