Feb 09 Vegetable and Noodle Crunch

This Vegetable & Noodle Crunch is another great winter warmer, using fresh, ingredients

Serves 4

Ingredients:

• 450g leeks, trimmed and sliced
  
• 225g carrots, peeled and chopped
  
• 175g egg noodles, or spaghetti
  
• 300ml plain yoghurt
  
• 1 bunch fresh parsley, finely chopped
  
• pinch of chilli flakes, or to taste
  
• 4 garlic cloves, crushed
  
• 125g breadcrumbs
  
• 75g strong cheese e.g. cheddar or Parmesan, grated

Method:

1. Preheat oven to 180. Cook the leeks, carrots and noodles separately in boiling water until tender. Drain well.
2. Mix the yoghurt with the parsley, chilli flakes and 2 cloves of garlic, then add the noodles and mix. Season with salt and pepper.
3. Spread half the carrots in the bottom of a casserole dish and lightly season. Cover with half the noodles. Place the leeks on top, season, and cover with the rest of the carrots. Then add the rest of the noodles.
4. Mix the breadcrumbs with the cheese and the remaining garlic. Sprinkle over the top of the dish and bake for 25-30 mins until crisp and golden.