Leeks are an easy cook. They are expensive though
They're kind of soupy
looking but there's a reason for it. but let's get to the recipe first. There will be a portion drained and reserved for the toast. This is about a cup of drained leeks,. Drain the excess water back into the pot.
As the leeks are cooking,
toast eight slices of white bread. Any good sandwich bread such as Pepperidge Farm will do the trick. Once toasted, place the slices on an ungreased cookie sheet. Evenly spoon cooked leeks over the slices, followed by a liberal sprinkling of Parmesan cheese and a fat knob of butter. Bake for ten minutes in preheated 325 degree oven Farenheit.
This is the finished product
They are bites of pure pleasure with the almost garlicky greenness of the leeks married to the melted butter and baked Parmesan. It's seriously the most perfect taste!
As for those leftover leeks and water
,wait until they're cooled, then drain. Keep the leeks for leeks on toast or soups. Keep the leek water for soup. It's more flavorful than vegetable stock and would be a great addition to potato soup or even making an onion soup with it. Some home chefs add potato peels to it for more flavor and depth - that's up to you.
Leeks are the most wonderful veggie on earth. They're fragrant and flavor. Use them for vichyssoise or better yet, spoon them on toast and bake them with butter and Parmesan cheese for a truly yum moment!