Leeks have a delicate flavour, so a little butter and parsley are all that are needed to complement them.
900 Gram Leeks (2 lb)
25 Gram Butter, optional (1 oz)
Fresh parsley, chopped
Trim off and discard the roots and dark green leaves. Slit in half lengthways and wash thoroughly under the tap.
Cut into 5 cm (2 inch) lengths, cook in a little boiling water with the lid on the pan until tender, 5 to 10 minutes depending on the size of the leeks. Strain off all the water and add a little butter if you like and a little chopped parsley if available.