Leek confit

A super easy recipe for leek confit which will liven up past, soup of a toasted sandwich any time.

An oven-baked, no-stir polenta that saves you 30 minutes standing at the stove. Serve it with crispy roasted mushrooms and you’ve got dinner.

Many of Chef Dominique Crenn’s recipes include a bit of allium in the preparation or the final dressing. This recipe showcases the full range of allium flavors, from the natural sweetness of leeks to the pungency of garlic to the freshness of chives. Learn how to confit leeks, then serve them with a beautiful béarnaise sauce.

Yeah baby, what a dish! Such simple ingredients yet packed full of flavour. The leek, fennel and garlic is slowly cooked at a low temperature in a good layer of good quality olive oil. Cooked Lentils...

Cooking the leeks in this way gently softens them without coloring, and releases their allium flavor into the oil. Blending the confit leeks with cream creates a lovely sauce to bring the whole dish together, which could easily stand as a substitute for gravy alongside your choice of protein. If you can’t find puy lentils, then swap them out for other lentils, such as green or beluga. Serve this dish warm or at room temperature, and eat alongside some roasted potatoes, if you like.

Leeks are part of the onion family, but they are different than scallions or the onions we all know and love. While other members of the allium family can be eaten raw, leeks must be cooked for two reasons: to bring out their subtle flavors and break down their fibrous texture. In this recipe for leek confit they’re cooked very gently for 30 minutes with just salt, pepper, olive oil, and thyme until they transform into a silkier, more concentrated version of themselves.

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Confit of Leeks with Lemon and Garlic - Be With Mia

Yotam Ottolenghi cooks his leeks low and slow, in a bath of olive oil, until they’re magically tender and sweet.