|Beef stock||2 1⁄2 Cup (40 tbs), lightly salted|
|Butter||1⁄4 Cup (4 tbs)|
|Finely chopped parsley||2 Tablespoon|
Remove the roots and cut the leeks off about 8" from the base.
Slit the green part down to the white and wash very thoroughly under running cold water.
Lay the leeks in a heat-proof dish that holds them comfortably in 2 layers.
Pour on the stock, dot with butter, cover loosely with aluminum foil.
Place on direct heat, bring to the boil, reduce the heat to medium, and simmer 30 minutes or until the leeks are tender and most of the liquid absorbed.
Place in the oven to cook another 15-20 minutes.
The leeks should be golden brown.
Sprinkle with parsley and serve.