Updated Wednesday, March 31st, 2010
Yield: 6 servings
To prepare this recipe for Braised Leeks, discard roots and all but 2 inches of the green part; leeks should be 6 to 8 inches trimmed.
Heat oven to 400°.
In a medium-size casserole, arrange leeks in one layer. Pour stock and wine over top. Scatter pats of butter over the leeks and season with salt and pepper.
Seal with foil and bake 30 minutes. Remove foil. Return to oven for 10 minutes longer.
In a small bowl, combine parmesan and breadcrumbs. Scatter over top of leeks and bake 5 to 8 minutes, or until well-browned.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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