The earthy flavor of this fall vegetable is a delicious addition to the dinner table.

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Ingredients

Directions

  • Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.

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  • Bring broth to a boil in a large skillet. Add leeks; cover, and cook over medium-low heat, turning once, until easily pierced with the tip of a paring knife, 15 to 25 minutes. Using tongs, transfer leeks to a platter.

  • Boil broth until reduced to 1/2 cup, 10 minutes. Remove from heat. Add butter; swirl to melt. Add parsley; season with salt and pepper. Spoon over leeks.

Reviews (2)

91 Ratings
  • 5 star values: 21
  • 4 star values: 28
  • 3 star values: 29
  • 2 star values: 11
  • 1 star values: 2