- 4 tbsps butter
- 4 leeks, trimmed & cleaned
- salt and freshly ground black pepper
- ½ cup chicken stock
- 1 cup Parmesan cheese, freshly grated
ingredients
directions
1. Trim the green parts from the leeks. Slice them into strips. |
2. Put the butter (or the same amount of olive oil) in an ovenproof skillet or saucepan that will hold the leeks in one layer and has a lid. Turn the heat to medium. When the oil is hot or the butter is melted, add the leeks; sprinkle them with salt and pepper and cook, turning once or twice, until they're just beginning to brown, about 5 minutes. |
3. Add the stock and bring to a boil. Turn the heat to low, cover, and cook until the leeks are tender, about 20 minutes. If the leeks are still swimming in liquid, uncover, raise the heat, and boil some of it away, but allow the dish to remain moist. |
4. Sprinkle the leeks with about 1 cup of grated Emmental (Swiss) or Parmesan cheese and run under the broiler until brown, just 3 or 4 minutes. |
Notes
 Other vegetables you can use: onions or shallots. |
Keywords
Vegetarian
