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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Enameled cast iron saucier — risotto, polenta, cream sauces
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Enameled cast iron saucier — risotto, polenta, cream sauces
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Bring a medium saucepan of salted water to a boil over high heat. Meanwhile, trim and remove the root ends and dark green tops of the leeks. Halve the leeks lengthwise and rinse under cold water to remove any dirt between the layers. Add the leeks to the boiling water, lower the heat, and gently boil until theyre knife tender, about 4 minutes. Drain in a colander and set aside. Melt the butter in a large frying pan over medium-high heat until foaming. Add the drained leeks, season with salt and pepper, and cook on the flat side until they begin to brown, about 4 minutes. Add the broth and thyme and continue to simmer until the liquid has nearly evaporated, about 2 to 3 minutes. Stir in the parsley and serve immediately.