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