Braised leeks

Broth to the boil. Cut leek green from leeks. Protein wash and cut into 3 cm pieces. Put the leek in stock and let it cook slowly for 20 minutes. Remove the leek from the pan, drain and cool. Place in a refrigerator until used. (Bouillon is not necessary for this recipe, but can be used, for example, to make vegetable soup the next day).

Melt in large pan of butter. Add leek and gently simmer for 15 minutes with lid on pan over low heat. Add the last min. Spring onion to leek and season. Season the leek with salt and pepper. Serving in a bowl.