Fruit Salad with Nuts
April 9, 2012
White Beans in Olive Oil – Kuru Fasulye
April 12, 2012 |
| Celery and Leeks with Garlic Yogurt |
Just when you think you’ve tasted all of the Turkish mezes with garlic yogurt, another one shows up on a dinner table catching you by surprise. I’ve tasted this one at my friend Asuman’s house recently and none of us around the table were familiar with it. We all went for seconds and more. I prepared it this week to share the recipe. Enjoy!
Ingredients:
- 2 celery roots, grated (about 3 cups)
- 3 leeks, thinly sliced (about 2 cups)
- 6 tablespoons olive oil
- 1 cup yogurt
- 2 cloves garlic, crushed
- Salt to taste
- A few sprigs of parsley or dill for garnishing
Directions:
Peel and wash the celery roots and grate them, set aside.
Remove tough outer leaves from leeks. Cut off the roots. Cut in half lengthwise, then cut into thin slices. Wash several times with plenty of water to remove all soil. Drain well.
In a saucepan combine 3 tablespoons of olive oil and leeks, sauté over medium-low heat for about 15 minutes, set aside.
In a separate saucepan combine 3 tablespoons of olive oil and celery, sauté over medium-low heat for about 15 minutes, set aside.
In a bowl combine the sautéed leeks and celery. Add yogurt, crushed garlic and salt to taste. Mix with a spoon. Transfer to a serving dish, garnish with parsley or dill. Serve chilled.
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| Celery and Leeks chopped and sliced |
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| Sautéed Leeks |
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| Sautéed Celery |
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| Sautéed Leeks & Celery mixed in a bowl |
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| Sautéed Leeks & Celery in Garlic Yogurt |
2 Comments
Is there a reason why leeks and celery have to be sauteed separately, considering it’s same heat, same time, same oil?
It might be necessary to cook one of the vegetables more than the other. This depends on how tender the vegetables are. I should modify the recipe saying “cook for a few minutes more if at desired tenderness”. Very good question, thanks.