February 20th, 2012

Leek Confit

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Leek Gruyere TartMakes 2 cups

Serve warm with fish or lamb, in scrambled eggs or pasta, or on crostini with goat cheese.

4 tablespoons butter
3 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

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.

Can be made 1 week ahead. Keep chilled. Rewarm before using.

 

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Posted in: Gluten Free, Kitchen Essentials, Recipes, Side Dishes by Anton Burkett
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