LEEK CONFIT

Leek Confit image

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.

Provided by lauralie41

Categories Spreads

Time 45m

Yield 2 cups

Number Of Ingredients 4

Ingredients

1/4 cup unsalted butter, 1/2 stick
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

Steps:

In 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.
Add 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.
Take lid off the pot and cook approximately 2 to 3 minutes or until remaining liquid is evaporated.
Serve warm.

Nutrition Facts : Calories 312, Fat 23.6, SaturatedFat 14.7, Cholesterol 61, Sodium 620.4, Carbohydrate 25.2, Fiber 3.2, Sugar 7, Protein 2.9

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