Inspired by the Tasting Kitchen, Venice Beach with some tips on leek braising from Vegetarian Times
If you’re skeptical of the sweetness, start with less muscovado and work up to a point you like it. A light brown sugar will work as well. If cooking these for more people, I would guess you could double or triple the amount of leeks and bake them in a 9×13 pan covered with foil. However, you will likely need less liquid than a direct multiplication. Eyeball it, you want the liquid just more than halfway up the side of the leeks. If you give this a try, let me know how it turns out.