Ingredients
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1/4
-
4
-
2
-
1/2
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-
-
-
-
-
-
-
-
-
-
Directions
Leek Confit, 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 , I loved this simple recipe I had lots of leeks left over from our trip in Wales and decided to try your recipe to use them up So happy that I did my friend what a lovely treat this is Salty and very flavorful I served the confit with caraway buttered noodles for a memorable treat Thanks for sharing your recipe Made for CQ4- Scandinavia
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Steps
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1
Done
|
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
Done
|
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
Done
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Take Lid Off the Pot and Cook Approximately 2 to 3 Minutes or Until Remaining Liquid Is Evaporated. |
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4
Done
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Serve Warm. |
