The French know a thing or two about cooking and preserving. This gorgeous Leek Confit hails from France. It’s brilliant on toast, in pasta and even tops soup rather well too.
We often think of our wintery veggies as a wee bit boring compared to the brightly coloured zestiness of summer fruits and veg.
But for me some winter wonders pack a real punch in flavour and usefulness – the lovely leek for example and my recipe for Leek Confit will prove the point.
Leeks are often forgotten and relegated to the soup pot and very little else, they can end up being looked on as a sort of filler veggie.
But I love these guys for their sharp flavour when finely sliced (white bit only and nice and young) and served raw in salads.
Then there is their heavenly sweetness and almost delicate flavour when cooked.
Maybe I am a bit biased towards leeks as one of the finest varieties of leeks in the UK is the Musselburgh leek and that’s the town I grew up in.
Ingredients for leek confit
All you need are 4 large leeks
1 nice big sprig of fresh thyme or a teaspoon of dried thyme if fresh isn’t available
a couple of tablespoons of olive oil
salt and pepper to taste and a couple of tablespoons of water
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
How to make leek confit
I like to make my leek confit by baking my leeks along with all the other ingredients in the oven till they are all mushy and golden.
Just watch that they don’t burn.
Then simply ladle them into a jar.
You could make this on the stove top but then you wouldn’t get that lovely roasted caramel type flavour that you get from the oven.
How much does this recipe make?
I got one large 400ml jar of leek confit from this recipe. Just double it up etc if you have more leeks to hand and want to make more of this delilcious confit.
Please Note – We do not usually do water bath or other canning methods here in the UK. Our preserves keep perfectly well without this.
How long does this keep
Your leek confit will keep for up to a week in the fridge. Or you can freeze your leek confit for up to 3 months.
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
How to use leek confit
Think leek pesto! I use it rather like pesto, spooning it on to spaghetti and swirling it in.
Serving leek confit on toast with melted cheese for a comforting lunch of supper dish’
Or why not just dolloped on to a bowl of potato soup for a bit of added interest and texture.
Looking for more ways to use leeks? Then check out these recipes before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
PS This is a great store cupboard basic, check out my 50 Easy Homemade Pantry Staples for loads of great ideas for stocking that store cupboard. Honestly it’s fun, easy and saves you money too.
French Style Leek Confit
- 4 leeks large
- 2 tbsp olive oil
- 1 tbsp fresh thyme or 1 tsp dried thyme
- 2-3 tbsp water
- salt and pepper
- 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.