3 large leeks, white part only, washed and thinly sliced
1 fennel bulb, without leafy fronds, coarsely chopped
1/4 cup minced fresh parsley
1 Tb fresh lemon juice
1 tsp
1/2 cup plain yogurt
Salt and freshly ground pepper to taste
Heat the oil in a skillet over medium-high heat. When it is hot, add the leeks, fennel, and parsley. Reduce the heat to medium and sauté, stirring often, until the leeks are soft, about 7 minutes. (The fennel should still be crunchy.)
Remove the mixture from the heat and transfer it to a medium glass or earthenware bowl. Let it cool completely. Stir in the lemon juice, mustard, and yogurt. Season with salt and pepper. Cover and chill for at least 3 hours.
Source: The Essential Vegetarian Cookbook
1 comment:
can you please give me some examples of what you'd serve this with/on? thanks!
Post a Comment