Vegetables With Yogurt Cheese Sauce Recipe
Ingredients
I cap yogurt cheese
4 bard-cooked eggs, yolks and whites separated
1/2 teaspoon salt
1 to 2 canned jalapeno peppers, seeded and chopped
1/4 cap vegetable oil
1 cup plain yogurt
1/2 cap chopped scallions
1 tablespoon chopped chives, or 1 teaspoon freeze-dried chives
2 tablespoons finely chopped parsley
2 pounds new red-skinned potatoes, scrubbed and cooked in boiling salted water, drained
1/2 pound green beans, cat on the diagonal and cooked in boiling water until barely tender, drained
Directions
1. In a food processor or bowl, process or beat the yogurt cheese with the yolks, salt, and jalapeno peppers until smooth.
2. Slowly beat in the oil and then the yogurt. Stir in the scallions, chives, and parsley. Peel and slice the potatoes into a bowl. Add the green beans and pour the sauce over all. Mix the chopped egg whites with the parsley and use as a garnish around the edge of the bowl.
2. Slowly beat in the oil and then the yogurt. Stir in the scallions, chives, and parsley. Peel and slice the potatoes into a bowl. Add the green beans and pour the sauce over all. Mix the chopped egg whites with the parsley and use as a garnish around the edge of the bowl.
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