Total Time
1hr
Prep 30 mins
Cook 30 mins

A versatile dish suitable for vegetarians and meat eaters alike. Serve as a side dish with fish or chicken or tossed through pasta with some mozzarella or blue cheese.

Ingredients Nutrition

Directions

  1. Bring the water to the boil and add the lemon juice, spices, herbs and shallots. Cook for 10 minutes to make a vegetable stock.
  2. Place leeks in a frying pan and cover with the vegetable stock. Simmer, covered for 10-15 minutes until leeks are soft. Leave to cool.
  3. Beat the yoghurt, egg yolks and lemon juice together and place over a pan of gently simmering water. Cook, stirring frequently, for about 15 minutes until thickened. Season with salt, pepper and mustard.
  4. Drain the leeks and cut into 2 or 3 diagonal pieces. Arrange in a serving dish, spoon over the yoghurt sauce and sprinkle with parsley.
  5. Allow to cool completely before serving.

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