Holiday Planning & Ideas Easter Easter Recipes Buttery Leeks with Parmesan and Thyme Be the first to rate & review! By Greg Lofts Greg Lofts Website Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Updated on February 24, 2021 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 20 mins Total Time: 1 hrs 30 mins Servings: 6 Rather than sizzling on the stove, these leeks nestle into a roasting pan with white wine, vegetable broth, a few sprigs of thyme, and a scattering of cubed butter. An hour or so later, you shower them with nutty-salty Parmesan and slide them under the broiler for one last burnishing blast. Ingredients 2 pounds small-to-medium leeks (6 to 8) ½ cup dry white wine, such as Sauvignon Blanc 1 cup low-sodium vegetable or chicken broth Kosher salt and freshly ground pepper 3 tablespoons unsalted butter, cut into cubes 4 thyme sprigs 1 ounce Parmigiano-Reggiano, grated (½ cup) Directions Preheat oven to 400°F. Trim dark-green tops and root ends from leeks and discard; halve lengthwise. Remove thick, tough outer layers (2 to 4 total, depending on size), discarding or reserving for another use. Thoroughly wash and drain leeks, keeping them intact. Arrange in a snug single layer, cut sides up, in a broiler-safe baking dish or skillet. In a small saucepan, boil wine 30 seconds. Add broth and return to a boil; season generously with salt and pepper. Pour mixture over leeks, then sprinkle with butter and thyme. Cover dish with parchment-lined foil. Roast 45 minutes. Uncover and continue roasting until leeks are very soft and broth mixture is reduced by half, 20 to 22 minutes. Switch oven to broil. Sprinkle leeks with cheese. Broil 6 to 8 inches from heating element until bubbly and browning in places, 3 to 5 minutes. Serve warm, with some of braising liquid. Rate it Print