This deeply savory, and dare I say elegant vegetable dish celebrates leeks, which were previously criminally underrated but are currently having a well deserved moment. Leeks are the perfect vegetable for these last dreary weeks of winter before spring produce emerges because they hint at spring alliums to come, while being perfectly fresh and in season, and a slow braise keeps the preparation feeling cozy. Braised in white wine and chicken (or vegetable) stock, the leeks will become caramelized, sweet, and silky. The finishing touch is a nutty, aromatic brown butter sauce, brightened with a touch of sherry vinegar to cut through the richness. This recipe would be great paired with roasted chicken, lamb, or fish.