Leeks In Yoghurt Sauce - cooking recipe

Ingredients

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

Preparation

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.