• 4 leeks, white part only, washed and cut into 1 inch rounds
• ½ cup of water or chicken stock
• 3 tbsp extra virgin olive oil
• 1 tbsp butter
• 2 cloves garlic, chopped
• 2 cups diced whole wheat or white bread
• 3 tbsp fresh flat leaf parsley, chopped
• Salt & pepper season

Preheat oven to 400° F. Grease an 8-inch square pan. Place the leeks in the pan, lying flat and season lightly with salt and pepper. Pour water or stock over the leeks. Cover tightly with a lid or parchment paper and bake until tender, about 30 minutes. While the leeks are baking, prepare the topping. Heat a frying pan on medium. Add olive oil, butter and garlic and sauté lightly for 2 to 3 minutes. Add bread and fry until golden brown. Remove from the heat, toss with parsley and set aside. Just before serving, sprinkle the leeks with the bread topping. Makes 4 servings.