How often do you look for something different do serve as a side for main dishes? Leeks are a wonderful addition to many meals. They are milder than onions and cooked this way, are incredibly good. They are generally available; however, they need to be well cleaned as dirt is almost always layered between the stalks. The big leeks are just as good as the smaller ones but more difficult to handle and you will need a much bigger backing dish (longer) so I try to stick with the small to medium sized ones, if available.

Braised Leeks

This recipe works for as few or as many leeks as you like. If you are having a big dinner with many side dished assume 1/2 a leek to 1 leek per person. They are pretty good so get consumed quickly. Try to either use leeks that are the same size or cut them into the same size pieces so they cook uniformly.

4 leeks, trimmed, cleaned and halved lengthwise

water, salt and pepper to taste

Butter dabs, maybe 1/2 stick (or use smart balance)

1 cup of parmesan cheese (or more to taste)

Place leeks in a roasting pan. Pour enough water in to come about 1/4 inch in the bottom of the pan. Dab butter every few inches. sprinkle with salt and pepper. Cook in a preheated 350 oven for about 30 minutes. Watch and do not get very brown. Add more water, if necessary. Add parmesan and return to the oven until it melts. Serve. You could also cut them into smaller pieces. I personally don't thick they are as pretty but they taste just as good.

Peggy Bloodworth is left a high tech sales executive job to cook, create and entertain. She started a catering company: http://www.swankcatering.com where she, along with her business partner plans and executes parties and wedding. She is a personal chef and cooking teacher and maintains a large garden and vineyard where she grows herbs, fruits and vegetable and puts them up for consuming year around. Check out her website for recipes.