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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Recipe from . 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. 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 |
Directions:
1. 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.
2. 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.
3. Take lid off the pot and cook approximately 2 to 3 minutes or until remaining liquid is evaporated.
4. Serve warm.
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