Braised leeks

Directions

1. 1
   Remove outer leaves; cut dark-green ends from leeks.
2. 2
   Trim roots, keeping leaves attached.
3. 3
   Halve lengthwise; rinse to remove grit.
4. 4
   Bring broth to a boil in a large skillet.
5. 5
   Add leeks; cover, and cook over medium-low heat, turning once, until easily pierced with the tip of a paring knife, 15 to 25 minutes.
6. 6
   Using tongs, transfer leeks to a platter.
7. 7
   Boil broth until reduced to 1/2 cup, 10 minutes.
8. 8
   Remove from heat.
9. 9
   Add butter; swirl to melt.
10. 10
    Add parsley; season with salt and pepper.
11. 11
    Spoon over leeks.