Leek Confit

Name: Leek Confit
Yield: Makes 2 cups confit
Ingredients: 1/4 cup (1/2 stick) unsalted butter; 4 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4-inch-thick slices (about 5 cups); 2 tablespoons water; 1/2 teaspoon salt

November 7, 2012

Recipe information

Yield
Makes 2 cups confit

Ingredients

1/4 cup (1/2 stick) unsalted butter

4 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4-inch-thick slices (about 5 cups)

2 tablespoons water

1/2 teaspoon salt

Preparation

Step 1
Melt the butter in a large pot over medium-low heat. Add the leeks; stir to coat. Stir in the water and salt. Cover the pot; reduce heat to low. Cook until the leeks are tender, stirring often, about 25 minutes. Uncover and cook to evaporate excess water, 2 to 3 minutes. Serve warm.
DO AHEAD
Step 2
The LEEK CONFIT can be made 1 week ahead. Keep chilled. Rewarm before using.

The Epicurious Cookbook

TagsCondiment French European Leek Root Vegetable Vegetable Side Dinner Nut Free Gluten Free Vegetarian Easy Quick Make Ahead Weeknight Meals 30 Minutes or Less 5 Ingredients or Fewer Saute Epicurious Cookbooks

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