Leeks with Yogurt, Dill and Sumac

LEEKS with Yogurt, Dill and Sumac

(adapted from NYT )

Simple, tasty, easy and pretty.  Should be served warm or room temperature.  The dressing is fabulous and could be used on any number of other vegetables or meat.

Prep Time:  15 minutes

Cook Time: 6-8 minutes

Serves: 4

INGREDIENTS

6   leeks, trimmed, outer leaves discarded and light green and white parts cut into 1 ½ in pieces and rinsed in a colander. (If leeks are fat, cut into 1 inch pieces)

½ lemon, juice only

1/3 cup extra-virgin olive oil

S&P

1/3 cup Greek yogurt

2 cloves garlic, crushed with a pinch of salt to form paste (minced is just fine too)

1 TBSP chopped dill  (use more if dill isn’t really fragrant)

2 tsp Dijon mustard

½ tsp ground sumac

PROCESS

1. Place steamer basket or colander in large lidded pot will water (make sure water doesn’t touch bottom of steamer).  Bring water to a boil, place leeks in steamer, cover and steam until tender 6 minutes.

2. Transfer steamed leeks to clean towel and gently pat dry.  Immediately place leeks in a bowl, and while hot, stir in lemon juice and ½ of the oil

3. In another bowl, whisk or stir yogurt, garlic, remaining oil, dill, mustard and more lemon juice if you have it.  (if not use a little white vinegar). 

If sauce is too thick, think by stirring in water, milk or buttermilk

Serve with sauce on top of leeks or as a separate condiment.