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
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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.