LEEKS IN YOGHURT SAUCE
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.
Provided by David GM
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring the water to the boil and add the lemon juice, spices, herbs and shallots. Cook for 10 minutes to make a vegetable stock.
- 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.
- 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.
- 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.
- Allow to cool completely before serving.
Nutrition Facts : Calories 193.5, Fat 5.5, SaturatedFat 2.4, Cholesterol 149.4, Sodium 654, Carbohydrate 31.4, Fiber 3.3, Sugar 10.2, Protein 6.9
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