Leek Confit

5.0(5)

Recipe from Epicurious.com. and Bon Appetit, October 2008 edition. This can be made kept in the refrigerator up to one week ahead of serving. Before serving the confit rewarm and than serve.

by lauralie41·published 2008-09-22

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Spreads

Servings

2 cups

Total time

45 min

prep 15 min

Calories / serving

312 kcal

Ingredients (4)

serves

1/4 cup unsalted butter, 1/2 stickbutter
4 large leeks, white and pale green parts only, halved lengthwise, cut crosswise into 1/4-inch-thick slices (about 5 cups)leek
2 tablespoons waterwater
1/2 teaspoon saltsalt

Instructions (4 steps)

01In a large pot over a medium low flame melt the butter. When butter is melted add the leeks and stir coating leeks with the butter.
02Add water and salt, stir to combine. Place lid on pot and reduce flame to low. Cook, stirring often, for approximately 25 minutes or until leeks are tender.
03Take lid off the pot and cook approximately 2 to 3 minutes or until remaining liquid is evaporated.
04Serve warm.

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Rich recipe — supports nutrition-aware planning.