Butter Braised Leeks

Heat oven to 350ºF.

Trim leeks to remove root ends (stay as close to the roots as possible), trim tough or damaged outer layers, and dark green tops (cut just where the green parts get darker); reserve trimmings for stock if desired.

Halve leeks lengthwise, then rinse each leek half under running water to remove sand. Gently fan layers open but keep leek halves intact as you wash. Place cut side down on a paper towel to drain and dry.

Heat 1 tablespoon Plugrà butter and 1 tablespoon olive oil in a heavy 12-inch skillet over medium-high heat. Working in 2 batches, add as many leeks as you can fit in a single layer cut side down. Cook, pressing down gently with a spatula occasionally, until leeks are well browned, 3 to 4 minutes. Transfer to a 9-by-13-inch baking dish, arranging them in a single layer, cut-side up. Repeat with remaining leeks and 1 more tablespoon Plugrà butter and 1 tablespoon olive oil, until all leeks are browned.

Deglaze skillet by adding the chicken stock, rosemary, thyme, garlic, bay leaf, and salt. Over medium heat, stir stock until any bits are removed from the bottom of the pan. Pour stock and herb mixture over the leeks.

Dot leeks with remaining 2 tablespoons Plugrà butter; Cover dish tightly with foil and bake for 30 minutes.

Remove foil and continue to roast until leeks are completely tender and translucent, 20 to 30 minutes more.

Carefully transfer leeks to a serving platter. Transfer pan juices to a small saucepan. Add lemon juice. Bring to a simmer over high heat and cook until sauce is reduced to about 1/4 cup, 5 to 8 minutes. Pour sauce over leeks to serve, and garnish with extra herbs if desired.