---------- Recipe via Meal-Master (tm) v8.04
       Title: BRAISED LEEKS
  Categories: Vegetables
       Yield: 4 servings
       8    Leeks
            Water, stock or a mixture
       4 tb Butter
            Salt and pepper
            Minced parsley for garnish
   You can add wine, herbs or cream to this recipe, which
   should be served as a side dish to roast meats.
   PREHEAT OVEN TO 350F. Clean leeks; remove all withered
   leaves and trim the roots carefully. Without cutting
   entirely through the root, slit the leeks lengthwise
   to remove all of the dirt. Trim to a total length of
   about 8 inches (save the trimmings for stock). Place
   the leeks in a baking dish in 1 layer. Pour in enough
   water or stock to come about halfway up the leeks. Dot
   with butter and salt and pepper to taste. Set the
   baking dish over high heat on the stove top and bring
   to a boil. Cover and braise in oven for 30-to-40
   minutes or until the whites of the leeks are tender.
   The cover may be left slightly ajar to evaporate some
   of the liquid. Sprinkle with butter or minced parsley
   and serve.