Noodle – Leek – Mince – Pan

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

3 leeks
250 g ribbon noodles, wide
500 g Mett (preferably Thurinian style)
2 cups crème fraîche with herbs
0.5 ½ pack herb butter
1 packet herbs, mixed (8 herbs, frozen), alternatively fresh
1 bag cheese, grated

Instructions

Cook the ribbon noodles a little harder than firm to the bite according to the instructions on the packet. Then pour off through a sieve.
Fry the meat in the omitted 1/2 roll of herb butter in a hot pan. Cut the leek into thick rings and wash thoroughly. When the meat is well seared, add the leek and herbs. Now simmer a little on a low heat. Then add the 2 cups of crème fraiche. Now add the ribbon noodles and mix everything well. Finally, distribute the cheese evenly over the top, put the lid on the pan and let the cheese melt slowly over a low flame. Serve as soon as the cheese has melted (I use a large pan with a lid for this).
Baguette tastes good with it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.