|Celery and Leeks with Garlic Yogurt|
- 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
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.
|Celery and Leeks chopped and sliced|
|Sautéed Leeks & Celery mixed in a bowl|
|Sautéed Leeks & Celery in Garlic Yogurt|