FRENCH STYLE LEEK CONFIT
A super easy recipe for leek confit which will liven up past, soup of a toasted sandwich any time.
Provided by Karon Grieve
Categories confit
Time 55m
Number Of Ingredients 5
Steps:
- Preheat oven to 180C/350F/Gas 4
- Clean the leeks well and slice the white part and paler green leaves into thin rings.
- Arrange on an oven tray and add the thyme, oil and water.
- Bake for approximately 45 minutes till golden and soft.
- You might want to add a little extra water if they are drying out too much, check half way through cooking time.
- Ladle into a jar and store in the fridge for up to a week.
Nutrition Facts : Calories 480 kcal, Carbohydrate 54 g, Protein 6 g, Fat 29 g, SaturatedFat 4 g, Sodium 75 mg, Fiber 8 g, Sugar 14 g, ServingSize 1 serving
CONFIT OF LEEKS AND BABY CARROTS
Leeks are sweeter than scallions and subtler than onions. I use this as a base with garlic roasted smashed potatoes for a nice steak or beef Wellington with a port reduction sauce.
Provided by Chef Russ
Categories Side Dish Vegetables Carrots
Time 51m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over medium heat. Add leeks; cook and stir until translucent, 5 to 10 minutes. Add carrots; cook and stir for 3 minutes. Pour in wine; cook until mostly evaporated, 3 to 5 minutes.
- Stir chicken stock, thyme, sugar, nutmeg, salt, and pepper into the saucepan. Simmer, uncovered, until carrots are soft and liquid has mostly evaporated, about 30 minutes. Season with salt and pepper.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 24.1 g, Cholesterol 15.5 mg, Fat 6.5 g, Fiber 4.6 g, Protein 2.6 g, SaturatedFat 3.9 g, Sodium 425.4 mg, Sugar 9 g
LEEK CONFIT
Recipe from Epicurious.com. and Bon Appetit, October 2008 edition. This can be made kept in the refrigerator up to one week ahead of serving. Before serving the confit rewarm and than serve.
Provided by lauralie41
Categories Spreads
Time 45m
Yield 2 cups
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 312, Fat 23.6, SaturatedFat 14.7, Cholesterol 61, Sodium 620.4, Carbohydrate 25.2, Fiber 3.2, Sugar 7, Protein 2.9
LEEK CONFIT
Steps:
- 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. DO AHEAD: Can be made 1 week ahead. Keep chilled. Rewarm before using.
PAIN PERDU WITH CONFIT LEEKS
Enjoy a savoury version of pain perdu (French toast) with soft poached eggs, confit leeks and salty parmesan. It's brilliant for brunch or a special lunch
Provided by Good Food team
Categories Breakfast, Brunch, Lunch, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Melt 60g butter in a deep frying pan over a medium heat. Whisk in 80ml water and the mustard. Add the leeks, season, reduce the heat to low and cover. Cook undisturbed for 20-25 mins, or until the leeks are tender. Remove from the heat, stir through the parsley and capers, then cover to keep warm.
- Bring a medium pan of water to a simmer, add the vinegar and swirl the water with a wooden spoon to create a whirlpool. Crack an egg into the centre of the whirlpool and poach for 3 mins. Carefully remove using a slotted spoon, then repeat with a second egg.
- Beat the remaining eggs with the milk and half the parmesan. Season. Pour the mixture into a shallow bowl, then place each slice of bread in the liquid for 1 min to soak, turning once. Heat the remaining butter in a large non-stick frying pan with a small drizzle of oil and fry the soaked bread for 3 mins on each side, or until golden brown.
- Top each pain perdu with confit leeks and any juices from the pan, a poached egg and a sprinkling of the remaining parmesan.
Nutrition Facts : Calories 812 calories, Fat 52 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 34 grams protein, Sodium 2.2 milligram of sodium
CONFIT LEEKS WITH LENTILS, LEMON AND CREAM
Leeks slow-cooked in olive oil star in this hearty vegetarian main of lentils, lemon and herbs. These confit leeks are roasted and softened without browning, slowly releasing their flavor into the oil. The mixture could be spooned over baked potatoes or roasted chicken, but the lentils give the dish heft and bite, and the leek cream makes it extra special. If you can't find French lentils, you can easily substitute other green or beluga lentils, or pearl barley or other grains. Serve this dish warm or at room temperature, and eat alongside some roasted potatoes for a complete meal, if you like.
Provided by Yotam Ottolenghi
Categories dinner, lunch, vegetables, main course, side dish
Time 2h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 180 degrees Celsius/350 degrees Fahrenheit.
- If necessary, soak and carefully rinse the leek rounds in a large bowl of water to get rid of any excess grit. Drain, then cautiously pat dry, keeping the rounds intact.
- Add the leeks, garlic, thyme, 1 teaspoon salt and a good grind of pepper to a 12-by-8-inch/30-by-20-centimeter baking dish. Mix gently to combine, then pour the oil on top. Arrange the leeks cut-side up, then cover tightly with foil and bake for 35 minutes.
- Remove the baking dish from the oven and gently turn the leeks using two forks. Cover again with foil and return to the oven to bake until completely softened, about 35 minutes more. Turn the oven temperature up to 200 degrees Celsius/400 degrees Fahrenheit.
- As the leeks bake, fill a medium saucepan about two-thirds of the way with water and bring to a boil over high. Add the lentils and cook until just tender but not at all mushy, 12 to 15 minutes. Drain well and set aside.
- When ready, remove the confit leeks from the oven and transfer a heaping 1/2 cup/100 grams of the cooked leeks plus 5 of the garlic cloves to a bowl for the leek cream. Add the cooked lentils to the remaining leeks in the baking dish along with 1/4 teaspoon salt and a good grind of pepper; mix gently to combine. Cover again with the foil and return to the oven for 15 minutes. Remove the foil and leave to settle for 10 minutes. Discard the thyme sprigs.
- While the lentils bake with the leeks, make the cream: Add reserved leeks and garlic to a food processor along with the heavy cream, mustard, 1 tablespoon lemon juice and 1/8 teaspoon of salt; blitz until smooth.
- When ready, stir the remaining 4 tablespoons lemon juice and the chopped herbs into the lentil and leek mixture. Transfer to a rimmed platter and serve with the leek cream in a bowl alongside.
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