- 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
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.
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