Serves 8
Ingredients:
4 large leeks
2 cups chardonnay or other white wine
6 tablespoons unsalted butter
1 teaspoon sea salt
ground pepper

Preheat your oven to 350 degrees.

Trim away the dark green part of the leeks leaves and slice off the root end. Slice the leek in half lengthwise and rinse well under cold water making sure to get between the leaves as dirt can lodge there.

Place the leeks, cut side down in a baking dish and pour the wine over them. Dot them with the butter and sprinkle with the salt and pepper. Bake uncovered for 35 to 45 minutes, until fork tender. If they start to dry out on top, cover the pan with foil. Remove from the braising liquid and serve. Or leave in the liquid and reheat just before serving remove them to a serving platter.