1. Preheat oven to 400°F. Trim roots of leeks, if necessary. Cut off dark green leaves and discard. Save remaining white and light green lengths. Cut each in half lengthwise. Fill very large bowl or sink with cold water and wash, spreading leaves open slightly. Drain well.

2. Lay snugly in 8- to 9-inch baking dish. Season lightly with salt and pepper, then with marjoram. Pour broth on top. Cover tightly with foil and bake until tender, 30 to 40 minutes. Transfer to serving dish and pour juices into small skillet. There should be about ½ cup.

3. Boil juices down over high heat, adding any further from serving dish, until about 2 tablespoons remain, 5 to 8 minutes. Add cold butter and boil until thick, about 2 minutes. Pepper lightly; no further salt should be needed. Pour sauce over leeks, sprinkle with parsley, and serve.

4 Servings

Simple tip:

Leeks are notoriously sandy inside. Trim off the dark green parts and split them lengthwise, being sure not to cut through the ends so the layers hold together. Cut once or twice again lengthwise to open them further. Soak in a large bowl of cold water for at least 5 minutes, swishing them around occasionally, to let the grit fall to the bottom.