Leeks In Yogurt Sauce Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Leeks8 (Slender)
 Lemon1 Large, juiced
 Salt1⁄4 Teaspoon
 Black peppercorns12
 Fennel seeds12
 Coriander seeds6
 Parsley sprigs6
 Shallots2 , peeled and sliced
For sauce
 Yogurt1 Cup (16 tbs)
 Egg yolks3
 Lemon juice2 Teaspoon
 Salt To Taste
 Black pepper To Taste
 Dijon mustard1 Teaspoon
 Fresh chopped parsley1 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.
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