Braised Leeks and Root Vegetables

Ingredients

 * 5 medium leeks
 * 1½ Tbs. olive oil or butter
 * 1 bay leaf
 * 2 large carrots, peeled, halved lengthwise and cut into 1-inch pieces
 * 4 peeled slices butternut squash, about ½ inch thick, halved
 * 2 medium all-purpose potatoes, scrubbed and cut into large chunks
 * 1 cup low-sodium vegetable broth

Directions

 * 1) Trim root ends of leeks, leaving white bulbs and about 2 inches of light green. Cut leeks in half lengthwise, removing and discarding outer layer. Fan layers and rinse under cold running water to remove grit.
 * 2) In large skillet, heat oil over medium-high heat. Add leeks, cut sides down, and bay leaf. Cook until leeks are lightly browned, about 2 minutes per side.
 * 3) Add carrots, squash, potatoes, ⅓ cup of broth and salt and pepper to taste. Cover and cook over medium heat 15 minutes.
 * 4) Add remaining broth in two stages, as liquid cooks off. (You want to end up with a saucy glaze. If there’s too much liquid in pan when almost done, remove lid to reduce glaze. If there’s too little, add a tablespoon or so of water.)
 * 5) After 12 to 15 minutes, all vegetables should be tender.
 * 6) Remove bay leaf and serve.