Leeks In Yoghurt Sauce Recipe

Name: Leeks In Yoghurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 8 small leeks, cleaned, for the stock, 3/4 pint water, 1 large lemon, juice of, and more.

Yes, Leeks In Yoghurt Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Leeks In Yoghurt Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions