Leeks in Yoghurt Sauce

Submitted by David GM

"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."

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 4

ingredients

• 8 small leeks, cleaned

• for the stock

• 3⁄4 pint water
• 1 large lemon, juice of
• 1 teaspoon salt
• 12 black peppercorns
• 12 fennel seeds
• 6 coriander seeds
• 6 sprigs fresh parsley
• 2 shallots, sliced

• for the sauce

• 8 fluid ounces natural yoghurt
• 3 egg yolks
• 2 teaspoons lemon juice
• salt and pepper
• Dijon mustard

• to garnish

• fresh parsley

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.