Leek Confit

Posted by on Wednesday Jun 30th, 2010 | Print

Leek Confit
Makes 1 cup

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2 large leeks, white part and light green part only, cut in half and finely sliced
2 tbsp butter
1/4 cup of water or stock
½ tsp salt

On the stove, melt 2 tbsp of butter over medium-low heat in a lidded sauté pan or Dutch oven. Add the leeks and sauté for 3-5 minutes until translucent. Add the water or stock, turn the flame down to low, cover and cook for 20-25 minutes stirring occasionally, until the leeks are completely soft and beginning to turn to mush. Take the lid off and cook uncovered until most of the liquid has evaporated, about 5 more minutes.

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