Saturday, June 20, 2009

Leek and Fennel Relish

  • 1 Tb olive oil
  • leeks, white part only, washed and thinly sliced (save green stem for soup stock)
  • 1 fennel bulb, without leafy fronds, coarsely chopped
  • 1/4 cup minced fresh parsley
  • 1 Tb fresh lemon juice
  • 1 tsp Dijon mustard
  • 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

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