Celebrate your defeat of one of the most iconic aberrations with this hearty and slightly disconcerting meal!
Cook the pasta according to the manufacturer's specifications. Usually, putting them in enough salt water to cover them in the pot and let them simmer until they have your preferred consistency should suffice.
Cut off the root end of the leeks.
Cut off the green part close to where the first leaf is splitting.
(Yes, I made this into two steps because I liked the pictures.)
Remove the outer leaf (optional) and wash the leek with water.
Heat up the broth in a pan large enough for your eyestalks.
Place the leeks into the broth (without scalding yourself), put a lid on and let them simmer for 5-10 minutes.
(This is a good time to start on the Sauce)
Once the leeks are soft enough (test with a fork), remove them from the broth and empty the pan. (Saving the broth is optional, see below in the Sauce instructions).
Add the butter to the pan and heat it up until it melts.
With the butter gently sizzling, add the leeks to it.
Keep rotating them every now and then so they can brown on all sides. Once they are to your liking set them aside.
Put the sour cream into a pot and use a whisk to stir it smooth.
Add horseradish, pepper, and salt (the latter two not pictured, but you can do this!)
Stir well and heat it up while stirring. Once it boils, turn off the heat and keep stirring for a minute.
Optional: if you want more sauce, save some of the broth from the leeks (about 200 ml). Let it cool down and, using a vigorous whisk, add a tbsp of starch to it. It is important that the broth has cooled down, otherwise, the starch will do its thing in a rather clumped, unpleasant form (ask me how I know). Add the starch-broth to the pot and heat the sauce up again while stirring until it sets.
Put a serving of pasta on a plate, add sauce, and place a leek on top. Done!