Ingredients
2 pounds small-to-medium leeks (6 to 8)
1/2 cup dry white wine, such as Sauvignon Blanc
1 cup low-sodium vegetable or chicken broth
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter, cut into cubes
4 thyme sprigs
1 ounce Parmigiano-Reggiano, grated (1/2 cup)
Preparation
Preheat oven to 400°F. Trim dark-green tops and root ends from leeks and discard; halve lengthwise. Remove thick, tough outer layers (2 to 4 total, depending on size), discarding or reserving for another use. Thoroughly wash and drain leeks, keeping them intact. Arrange in a snug single layer, cut sides up, in a broiler-safe baking dish or skillet.
In a small saucepan, boil wine 30 seconds. Add broth and return to a boil; season generously with salt and pepper. Pour mixture over leeks, then sprinkle with butter and thyme. Cover dish with parchment-lined foil.
Roast 45 minutes. Uncover and continue roasting until leeks are very soft and broth mixture is reduced by half, 20 to 22 minutes.
Switch oven to broil. Sprinkle leeks with cheese. Broil 6 to 8 inches from heating element until bubbly and browning in places, 3 to 5 minutes. Serve warm, with some of braising liquid.
