Ingredients

Makes 2 cups confit

　　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

　　

Step 1

Melt the butter in a large pot over medium-low heat. Add the leeks; stir to coat. Stir in the water and salt. Cover the pot; reduce heat to low. Cook until the leeks are tender, stirring often, about 25 minutes. Uncover and cook to evaporate excess water, 2 to 3 minutes. Serve warm.

　　

DO AHEAD

Step 2

The LEEK CONFIT can be made 1 week ahead. Keep chilled. Rewarm before using.

　　The Epicurious Cookbook