the root and a little of the green part of the
leeks. Quarter the green section lengthwise,
cutting until you reach the white part. Wash
well and shake off water.
butter in a large skillet. Add the leeks, cover
and sauté 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 leeks for 10 minutes. Lift
them out of the pan with a slotted spoon, arrange
on a serving plate and keep hot.
the sauce over moderate heat until reduced to
about 1/4 cup. Pour it over the leeks and serve.
Sprinkle with chopped parsley if desired.