Buttery Leeks with Parmesan and Thyme

Name: Buttery Leeks with Parmesan and Thyme
Prep time: 20 min
Total time: 1 min
Ingredients: 2 pounds small-to-medium leeks (6 to 8); 1/2 cup dry white wine, such as Sauvignon Blanc; 1 cup low-sodium vegetable or chicken broth; Kosher salt and freshly ground pepper; 3 tablespoons unsalted butter, cut into cubes; 4 thyme sprigs; 1 ounce Parmigiano-Reggiano, grated (1/2 cup)

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Prep Time: 20 minutes

Total: 1 hours, 30 minutes

Author : Greg Lofts

Ingredients

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2 pounds small-to-medium leeks (6 to 8)1/2 cup dry white wine, such as Sauvignon Blanc1 cup low-sodium vegetable or chicken brothKosher salt and freshly ground pepper3 tablespoons unsalted butter, cut into cubes4 thyme sprigs1 ounce Parmigiano-Reggiano, grated (1/2 cup)

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Instructions

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Step 1

Preheat oven to 400°F. Trim dark-green tops and root ends from leeks and discard; halve lengthwise. Remove thick, tough outer layers (2 to 4 total, depending on size), discarding or reserving for another use. Thoroughly wash and drain leeks, keeping them intact. Arrange in a snug single layer, cut sides up, in a broiler-safe baking dish or skillet.

Step 2

In a small saucepan, boil wine 30 seconds. Add broth and return to a boil; season generously with salt and pepper. Pour mixture over leeks, then sprinkle with butter and thyme. Cover dish with parchment-lined foil.

Step 3

Roast 45 minutes. Uncover and continue roasting until leeks are very soft and broth mixture is reduced by half, 20 to 22 minutes.

Step 4

Switch oven to broil. Sprinkle leeks with cheese. Broil 6 to 8 inches from heating element until bubbly and browning in places, 3 to 5 minutes. Serve warm, with some of braising liquid.