Instructions: Preheat oven to 375 degrees. Trim and wash leeks.

Whisk chicken stock, cream and mustard together in a small bowl. Season with salt and pepper. Arrange leeks in a shallow-sided baking dish just large enough to hold them in one layer. Pour seasoned cream over leeks. Bake 30 minutes, then turn leeks with tongs. Continue baking, spooning cream over top once or twice, until cream is almost entirely absorbed and leeks begin to brown and crisp, about another 30-35 minutes. Garnish with minced parsley.

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