One of my favorite vegetables during autumn and winter are leeks. Related to union and garlic, but with a taste softer and more subtle.... delicious and beautiful!
A rich winter green color palette:
...and a yummy Leek confit to delight your tastebuds - served in scrambled eggs, pasta or on crostini with goat cheese.
1/2 stick butter
4 large leeks ( white and light green parts only) halved lengthwise and cut into 1/4 inch slices
2 tablespoons water
12/ teaspoon salt
Melt butter in dutch oven, add leeks and stir to coat.
Stir in water and salt, cover and sook on low for about 25 minutes or till soft.
Bonappetit October 2008
I prepared this recipe yesterday and the confit did not last long enough to make it to the table. Everyone grabbed a piece of toasted french bread, goat cheese and spooned leeks over..... buttery, soft and oh so yummy!!!