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Leek Confit

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

  1. 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.

  2. DO AHEAD

    Step 2

    The LEEK CONFIT can be made 1 week ahead. Keep chilled. Rewarm before using.

The Epicurious Cookbook
TagsCondimentFrenchEuropeanLeekRoot VegetableVegetableSideDinnerNut FreeGluten FreeVegetarianEasyQuickMake AheadWeeknight Meals30 Minutes or Less5 Ingredients or FewerSauteEpicuriousCookbooks
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