Leeks in Yogurt Sauce



  • 2 tbs lemon juice
  • 2 sprigs each parsley and thyme
  • Grated zest of 1/2 a lemon
  • Salt and freshly ground pepper to taste
  • 2 1/2 cups water
  • 4 leeks, trimmed and sliced





In a saucepan combine the first five ingredients. Bring to a boil and simmer for 10 minutes. Strain and reserve the liquid

Place the leeks in the pan and add the strained lemon stock. Bring to a boil, then cover and simmer for 10-15 minutes or until the leeks are tender, but not mushy. Drain and transfer to a serving dish. 


Combine all the ingredients in the top of the double boiler and cook, stirring, over barely simmering water until the sauce thickens, about 10-15 minutes. Pour the sauce over the leeks and serve hot. 


Serve  as a side or with a crusty warm bread.

serves: 4-6

NB: For safe food preparation, ensure you wash and dry your hands well before touching food, and ensure all your cooking utensils are clean

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