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.