Leeks In Yoghurt Sauce Recipes

BAKED LEEKS WITH CHEESE AND YOGURT

Steps:

• Preheat oven to 350*F.
• Butter a shallow ovenproof dish.
• Trim the leeks, cut a slit from the top to bottom and rinse well under cold water.
• Place the leeks in a saucepan of water, brind to a boil, and simmer gently for 6-8 minutes, until just tender.
• Remove and drain well using sloted spoon.
• Arrange (line'em up) in the prepared dish.
• Beat the eggs with the goat cheese, yogurt, and half the Parmesan cheese.
• Season well with salt and pepper.
• Pour the cheese and yogurt mixture over the leeks.
• Mix the breadcrumbs with the remaining Parmesan cheese, and sprinkle over the sauce.
• Back for 35-40 minutes, until the top is crisp and golden brown.

LEEKS IN YOGHURT SAUCE

Steps:

• 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.