braised leeks with parmesan
Butter braised leeks with parmesan finished under the broiler. Earthy goodness that pairs with any roasted meat or poultry.
- 2 large leeks white and light green portion
- 2 Tbsp butter
- 1/2 cup parmigiano reggiano grated
- 1 sprig thyme
- chicken or vegetable stock
- pinch of salt
Heat a broiler-proof skillet over medium-low heat.
Trim the leeks, cut them in half lengthwise and quarter them.
Melt butter in skillet. Add leek quarters, thyme and enough stock to almost cover the leeks. Add a pinch of salt.
Simmer briskly. You want to ultimately boil away all the liquid, leaving only the butter behind. Pay attention. You don't want the butter to brown at the end. This takes 15-20 minutes.
Sprinkle the cheese over the leeks. Broil briefly to brown and melt the cheese.