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Leeks in Yogurt Sauce Recipe

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This recipe for Leeks in Yogurt Sauce is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 slender leeks
Juice of 1 medium lemon
Salt to taste
6 black peppercorns
6 fennel seeds
3 coriander seeds
3 springs parsley or cilantro
1 shallot, peeled and sliced

Sauce:
1/2 cup yogurt
2 small egg yolks
1 tsp. lemon juice
salt and black pepper
Dijon mustard
Fresh chopped parsley or cilantro
Directions:
Directions:
In a heavy saucepan, prepare a broth from 1 cup of water, the lemon juice, salt, spices, parsley/cilantro, and the peeled and sliced shallot. Bring to a boil and cook for 10 minutes. Meanwhile, trim the leeks, slit them halfway down from the top, and wash them thoroughly under cold running water. Put the leeks in a skillet wide enough to take them in one layer; pour the strained broth over them. Cover the pan with a lid and simmer the leeks over low heat for 10-15 minutes or until soft. Leave them to cool in the liquid. For the sauce, beat the yogurt, egg yolk, and lemon juice together in a bowl, and place it over a pan of gently simmering water. Cook the sauce, stirring frequently, until it has thickened, about 15 minutes. Season to taste with salt, pepper, and mustard and set aside.

Before serving, drain the leeks thoroughly and cut each into 2 or 3 diagonal pieces. Arrange them in a warm serving dish, spoon the yogurt sauce over the leeks, and sprinkle with the parsley/cilantro.

Makes 8-10 servings.
Personal Notes:
Personal Notes:
Gourmet Club - March 24, 1979

 

 

 

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