Leeks are mainly a winter vegetable. They are always full of soil so it is a good idea to make cuts in the green part to make washing them easier. They are also excellent boiled and served with bechamel sauce and grated Parmesan cheese.
2 lb. leeks
½ cup red wine
1 Tbsp. butter
1 bouillon cube
Remove the root and a little of the green part of the leeks. Quarter the section lengthwise, cutting until you reach the white part. Melt the butter in a large skillet. Add the leeks, cover and saute for a few minutes over low heat. Pour in the wine, add the lightly crumbled bouillon cube and cover the pan once more. Reduce the heat and braise the leeks for 10 minutes. Lift them out of the pot with a slotted spoon, arrange on a serving plate and keep hot. Boil the sauce over medium heat until reduced to about ¼ cup. Pour it over the leeks and serve. Sprinkle with chopped parsley, if desired.