Leeks In Yoghurt Sauce

• 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.

leeks, stock, water, lemon, salt, black, fennel seeds, coriander seeds, parsley, shallots, sauce, natural yoghurt, egg yolks, lemon juice, salt, mustard, parsley

Taken from www.food.com/recipe/leeks-in-yoghurt-sauce-215120 (may not work)