4 medium leeks, cleaned and chopped into 1-1/2 inch lengths
2 T unsalted butter, softened
1 T grated Parmesan cheese
2 t Dijon mustard

Pre-heat the broiler.  Bring a pot of water to boil and add salt.
Boil the leeks for ten minutes, then drain and transfer to an
ovenproof dish.  In a separate bowl, cream the butter and add the
cheese and mustard.  Spread this mixture over the leeks.
Broil leeks until golden, about three minutes.

I found this dish quite tasty and would be willing to serve it
at feast.  The most time-consuming part was washing and chopping
the leeks.