This sweet vegetable dish works with both baby and standard leeks. At home, I serve it with either roast chicken or no other accompaniment than a salad made of young spring leaves.
4 large or 16 small leeks
Enough water to cover
Sea salt and black pepper
120g/4oz unsalted butter
150g/5oz Parmesan cheese, grated
Wash the leeks thoroughly under cold running water. Pat dry and, using a sharp knife, cut off the dark green leaves at the top and slice off the base, leaving only the tender white stalk. Slice across into quarters and place in a shallow, heavy-based casserole.
Add enough water to cover. Season with salt and pepper and add the butter. Place over a medium heat and bring to a boil.
Turn down the heat to a gentle simmer and poach until about three-quarters of the water has evaporated. Add the Parmesan and taste for seasoning.
Let the dish sit for five minutes or until the Parmesan has melted and been incorporated into the rich, buttery sauce. Serve with roast chicken or grilled fish.Reuse content