Braised Leeks




Ingredients

  • 12 firm fresh leeks 1" to 1-1/2" in diameter
  • 2 cups beef stock
  • 4 tablespoons butter
  • salt
  • freshly ground black pepper


Cooking

Cut off the roots of the leeks and strip away any withered leaves. Line up the leeks in a row and cut off enough green to make them all 6" or 7" long. Then with a sharp knife slit the green parts in half lengthwise, stopping where they shade into white. Carefully spread the leaves apart and wash them under fast-running water, looking out for any hidden pockets of snad. Lay the leeks in 1 or 2 layers in a heavy stainless-steel or enamelled skillet or flameproof casserole just large enough to hold them flat. Pour in the beef stock and add the butter. Bring the stock to a boil over high heat; reduce the heat and boil gently, basting occasionally, for 15 minutes, or until the white parts of the leeks are tender when pierced with a sharp knife.


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