Braised leeks

1. 1

   Remove outer leaves; cut dark-green ends from leeks.

2. 2

   Trim roots, keeping leaves attached.

3. 3

   Halve lengthwise; rinse to remove grit.

4. 4

   Bring broth to a boil in a large skillet.

5. 5

   Add leeks; cover, and cook over medium-low heat, turning once, until easily pierced with the tip of a paring knife, 15 to 25 minutes.

6. 6

   Using tongs, transfer leeks to a platter.

7. 7

   Boil broth until reduced to 1/2 cup, 10 minutes.

8. 8

   Remove from heat.

9. 9

   Add butter; swirl to melt.

10. 10

    Add parsley; season with salt and pepper.

11. 11

    Spoon over leeks.

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