Total preparation time: 60 min / Servings: 4 / Energy value: 96 kcal each
Senior Sauté Pan and Lid
Mixing Bowl with Lid
250 ml natural yogurt
4 sprigs of coriander
4 sprigs of tarragon
1 tbsp balsamic vinegar
1 tsp honey (mixed with balsamic vinegar)
1 tsp mustard grains
salt and pepper
Nutritional information per 1 serving:
Protein – 6.1 g
Fat – 2.1 g
Carbs – 13.2 g
Energy value – 96.4 kcal
Cholesterol – 5.6 mg
Glycaemic index – 25 (low)
Cut leeks crosswise in 10 cm pieces, then rinse them well and bind with cooking thread to preserve their form. Cooking thread can be substituted with steamed strips of the leek itself.
In a senior sauté pan bring water to the boil and salt it. Submerge prepared leeks into hot salted water. Bring the water to the boil again and cook leeks for 15-20 min on low heat using water seal formed between the pan and its lid.
When cooked, cool the leeks, pat them with a paper towel and arrange on a serving plate.
Prepare vinaigrette dressing by mixing finely chopped herbs, mustard grains, natural yogurt, salt and pepper until smooth. Cool the dressing.
Pour vinaigrette dressing over leeks arranged on the serving plate, then drizzle them with balsamic vinegar and honey mixture. Preferably refrigerate the dish for a while to let the leeks soak in the dressing.