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Braised Leeks

vegetables

6 leeks
2 teaspoons butter
12 cloves garlic
1 cup chicken or vegetable stock
3 sprigs fresh thyme; or
1/2 teaspoon dried
pinch pepper
1 tablespoon minced fresh thyme or green onion

Trim leeks to remove roots. Cut off dark green top part of leaves. Split in half lengthwise and rinse under cold running water to remove any grit between layers. In large nonstick skillet, melt half of the butter over medium heat; add half of the garlic, then half of the leeks, flat side down. Cook for 4 to 5 minutes or until light golden. Arrange in single layer, with leeks cut side up, in 13- x 9inch (12 cup) baking dish. Repeat with remaining butter, garlic and leeks. Return skillet to medium heat. Add stock, thyme sprigs and pepper; bring to boil and pour over leeks. Cover with foil; bake in 325°F oven for about 45 minutes or until leeks are tender. Sprinkle with minced thyme.

Contributor: Canadian Living - April, 1998

Yield: 6 servings

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