John Myers
Ham Noodles in Horseradish Cream
The perfect ham noodles in horseradish cream recipe with a picture and simple step-by-step instructions.
- 3 Discs Toast
- 2 tbsp Butter
- 2 Sticks, approx. 400g Leek
- 400 g Tagliatelle or tagliatelle from the refrigerated shelf
- Salt
- 3 tbsp Oil
- 1 Pack, 25 g Ham cubes
- 1 Tbsp, deleted Flour, about 10 g
- 200 g Sour cream
- 75 g Grated horseradish from the jar
- Pepper
- Finely crumble the toast. Heat the butter in a pan and toast the breadcrumbs until golden yellow. Take out and set aside. Clean the leek, wash it thoroughly and cut into fine rings.
- Cook the pasta in plenty of boiling salted water according to the instructions on the packet. Heat the oil in a pan and fry the ham cubes until crispy while turning. Remove. Steam the leek in the hot frying fat for about 3 minutes.
- Add the ham to the leek. Dust everything with flour and sauté briefly. Deglaze with 300 ml of water, add sour cream and bring to the boil. Stir in horseradish and simmer for about 3 minutes. Season to taste with salt and pepper.
- Drain and drain the ribbon noodles or tagliatelle. Add to the sauce and mix immediately with the horseradish cream. Arrange on plates and serve sprinkled with breadcrumbs.
- Iceberg lettuce with yogurt dressing tastes good with it.
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