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.

No additional tips available.

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

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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.

Leeks In Yoghurt Sauce

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