Buttery Leeks with Parmesan and Thyme | Recipe Cart
Rather than sizzling on the stove, these leeks nestle into a roasting pan with white wine, vegetable broth, a few sprigs of thyme, and a scattering of cubed but
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Cooking tools:
- Oven
- Broiler-safe baking dish
- Skillet
- Cutting board
- Chef's knife
- Colander
- Saucepan
- Measuring cup
- Spoon
- Aluminum foil
- Parchment paper
- Plate
- Serving platter
- Kitchen timer
- Tongs
Ingredients
- 2 pounds small-to-medium leeks (6 to 8)
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 1 cup low-sodium vegetable or chicken broth
- Kosher salt
- freshly ground pepper
- 3 tablespoons unsalted butter, cut into cubes
- 4 thyme sprigs
- 1 ounce Parmigiano-Reggiano, grated (1/2 cup)
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