Leeks Cooked in Milk (Irish)

This simple preparation would have been a popular side dish in the dining rooms of the old Anglo-Irish estates.

8 medium leeks, thoroughly washed and trimmed to leave approximately as much green as there is white
3 cups milk (720 mL)
4 Tbsp. butter
sea salt

Put the leeks into a large skillet, in two layers if necessary, and pour in the milk, adding more if needed to completely cover the leeks.

Bring just to a boil, then immediately reduce heat, cover the skillet, and simmer for 15-20 minutes or until the leeks are tender.

Transfer the leeks (without the milk) to a serving dish, slather with butter, and season to taste with salt.

Makes 4-8 servings.