INGREDIENTS

• 6 ounces baby leeks, tips and dark greens trimmed away
• 1 tablespoon unsalted butter
• 1 cup water
• Pinch of salt
• 1 teaspoon olive oil
• 10 small sprigs thyme
• 1 tablespoon finely grated Parmesan

PROCEDURE

Preheat the oven to 400 degrees F.  Halve the leeks lengthwise.  Place the butter and water and salt in a sauté pan over high heat.  Add the leeks in a single layer, and place the lid askew over the pot.  Cook until the water has just evaporate, about 7 minutes.

Gently toss the leeks with the olive oil and add the whole thyme sprigs.  Roast in the oven until just slightly golden, about 3 minutes.  Scatter the Parmesan over the leeks, and return to the oven for 1 minute more.  Serve on the side, or on top, of chicken or fish.