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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. Ingredients:
8 small leeks, cleaned |
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 |
8 fluid ounces natural yoghurt |
3 egg yolks |
2 teaspoons lemon juice |
salt and pepper |
dijon mustard |
fresh parsley |
Directions:
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.
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