8 Leeks
Water, stock or a mixture
4 tb Butter
Salt and pepper
Minced parsley for garnish
You can add wine, herbs or cream to this recipe, which
should be served as a side dish to roast meats.
PREHEAT OVEN TO 350F. Clean leeks; remove all withered
leaves and trim the roots carefully. Without cutting
entirely through the root, slit the leeks lengthwise
to remove all of the dirt. Trim to a total length of
about 8 inches (save the trimmings for stock). Place
the leeks in a baking dish in 1 layer. Pour in enough
water or stock to come about halfway up the leeks. Dot
with butter and salt and pepper to taste. Set the
baking dish over high heat on the stove top and bring
to a boil. Cover and braise in oven for 30-to-40
minutes or until the whites of the leeks are tender.
The cover may be left slightly ajar to evaporate some
of the liquid. Sprinkle with butter or minced parsley
and serve.
