This is a nice side dish to go with beef or lamb and have a very mild onion flavor. Get leeks that have a long white shank, and do not remove all of the root at first.
- 4-6 leeks with long white shanks
- 4 Tbs butter, salted
- 1 Cup white wine or vegetable/chicken stock
- 1 sprig fresh thyme
- 1 bay leaf
- 1/4 Cup parsley, chopped
- Just above the point where the leek begins to turn green, cut off the green. Can either discard or use to make a vegetable stock. Do not remove the root end yet, since that part is keeping the leek together. Split the shank with a sharp knife down the middle. Rinse the leeks well since there will be some soil in there, pulling back the layers a bit to allow water to each part.
- Heat butter in larger skillet and place leeks in with flat part down. Cook rather high for 2 minutes until browned. Turn over and cook another 2 minutes.
- To this skillet, add wine, bay leaf, and thyme. Cover and simmer for 20-25 minutes until leeks are getting tender. Add parsley and cook 5 more minutes. If wine evaporates, add water or wine as needed.
- Inform guests who are new to leeks that they can eat all but the last bit toward the root. Start from the green portion, slicing off a bite-sized portion while maintaining the integrity of the form. Eating one layer at a time is not the ideal experience.