photo by Baby Kato
- Ready In:
- 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.
- 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.
- Take lid off the pot and cook approximately 2 to 3 minutes or until remaining liquid is evaporated.
- Serve warm.
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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.
I have to agree with other reviewers - these leeks are amazing. I made these for a cooking game, and honestly did not expect that much from a recipe with so few and such simple ingredients. Boy - was I wrong! DH was a good sport and only bought 2 leeks for the half-recipe I was preparing. I wish he had purchased more because we both looked at our plates and said "WTH - I want more!". Yes, simple is good. Made for Culinary Quest 2015 by a Toasted Tourist.
Yum! we have guests for dinner and I made this as a side dish to go with mashed potatoes... the slow cooking got rid of the sharp onion-y type taste so even the "don't really love leeks" guest liked this. It's smple to make and I can highly recommend it with mash. Please see my Rating System: 4 wonderful stars for a very good leek recipe. Thanks!