Name: Leek Confit
Yield: Makes 2 cups
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

Serve warm with fillets of salmon, in scrambled eggs or pasta, or on crostini with goat cheese.

Recipe information

Yield
Makes 2 cups

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

Preparation

Melt butter in large pot over medium-low heat. Add leeks; stir to coat. Stir in water and salt. Cover pot; reduce heat to low. Cook until leeks are tender, stirring often, about 25 minutes. Uncover and cook to evaporate excess water, 2 to 3 minutes. Serve warm. DO AHEAD: Can be made 1 week ahead. Keep chilled. Rewarm before using.