Braised Leeks With Parmesan Cheese

Pull off any yellow or withered leaves from the leeks. Trim away the roots from the bulbous end. Do not cut off the green tops. Cut each leek lengthwise in two. Wash the leeks very thoroughly under cold running water, spreading the tops with your hands to make sure any hidden bits of grit are washed away.

Put the leeks in a pan just broad or long enough so that they can lie flat and straight. Add the butter, salt and enough water to cover, put a lid on the pan, and turn on the heat to medium low. Cook until the thickest part of the leeks feels tender when prodded with a fork, about 15 to 25 minutes, depending on the vegetable's youth and freshness. Turn them from time to time while they cook.

When done, uncover the pan, turn up the heat to high, and boil away all the watery juices in the pan. In the process, the leeks should become lightly browned. Before removing from heat, add the grated Parmesan, turn the leeks over once or twice, then transfer to a warm platter and serve at once.