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Leeks In Yogurt Sauce

creative.chef's picture
Ingredients
  Leeks 8 (Slender)
  Lemon 1 Large, juiced
  Salt 1⁄4 Teaspoon
  Black peppercorns 12
  Fennel seeds 12
  Coriander seeds 6
  Parsley sprigs 6
  Shallots 2 , peeled and sliced
For sauce
  Yogurt 1 Cup (16 tbs)
  Egg yolks 3
  Lemon juice 2 Teaspoon
  Salt To Taste
  Black pepper To Taste
  Dijon mustard 1 Teaspoon
  Fresh chopped parsley 1 Tablespoon (For Garnish)
Directions

GETTING READY
1) Trim and slit leeks, wash and keep aside.

MAKING
2) In a saucepan, boil 2 cups of water, the lemon juice, salt, spices, parsley, and peeled and sliced shallots for 10 minutes.
3) In a skillet arrange the leeks in one layer and pour the broth over them.
4) Cover pan and let it simmer until leeks are tender.
5) Allow it to cool.
6) In a bowl, blend yogurt and lemon juice and place the bowl over over a pan of boiling water.
7) Cook the sauce stirring constantlyu until it thickens.
8) Sprinkle mustard, salt, and pepper and keep aside.
9) Drain and cut the leeks into diagonal pieces.

SERVING
10) In a warm serving dish, serve leeks garnished with parsley and top with the yogurt sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Leek
Interest: 
Everyday, Healthy

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