Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 238.56 Kcal (999 kJ) | ||
| Calories from fat | 29.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.32g | 5% | |
|---|---|---|---|
| Cholesterol | 122.76mg | 41% | |
| Sodium | 673.36mg | 28% | |
| Potassium | 580.7mg | 12% | |
| Total Carbs | 36.17g | 12% | |
| Sugars | 12.05g | 48% | |
| Dietary Fiber | 5.69g | 23% | |
| Protein | 9.69g | 19% | |
| Vitamin C | 36.4mg | 61% | |
| Iron | 5mg | 28% | |
| Calcium | 159.1mg | 16% | |
| Amount Per 100 g | |||
| Calories | 54.97 Kcal (230 kJ) | ||
| Calories from fat | 6.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.76g | 5% | |
|---|---|---|---|
| Cholesterol | 28.29mg | 41% | |
| Sodium | 155.17mg | 28% | |
| Potassium | 133.81mg | 12% | |
| Total Carbs | 8.34g | 12% | |
| Sugars | 2.78g | 48% | |
| Dietary Fiber | 1.31g | 23% | |
| Protein | 2.23g | 19% | |
| Vitamin C | 8.4mg | 61% | |
| Iron | 1.2mg | 28% | |
| Calcium | 36.7mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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