Braised leeks didn’t work out so well.  The taste was wonderful, but I absolutely could not handle the texture.

I thoroughly cleaned a few leeks, placed them cut-side down in a baking dish, added veg broth, dotted with butter, seasoned with salt & black pepper, and added a generous amount of thinly-sliced garlic cloves.   Then I braised them for maybe 50 minutes in the oven.  They smelled amazing.  Ah, well.  I’ve been advised that I’d be able to handle leeks much better if they were either pan-fried, or pureed into a soup, so in the future I’ll try that.