Ingredients

• 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

Sauce

• 1 1/4 cups EasiYo Natural Yogurt
• 1 tsp mild mustard
• 4 egg yolks, beaten
• Salt and freshly ground pepper to taste
• 1 tbsp lemon juice

Directions

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. 

Sauce: 

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