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French Style Leek Confit
A super easy recipe for leek confit which will liven up past, soup of a toasted sandwich any time.
Ingredients
- 4 leeks large
- 2 tbsp olive oil
- 1 tbsp fresh thyme or 1 tsp dried thyme
- 2-3 tbsp water
- salt and pepper
Instructions
- 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.
Notes
vegetarian, vegan, paleo friendly
Use this leek confit as you would pesto
Nutrition
Calories: 480kcalCarbohydrates: 54gProtein: 6gFat: 29gSaturated Fat: 4gSodium: 75mgPotassium: 731mgFiber: 8gSugar: 14gVitamin A: 6637IUVitamin C: 66mgCalcium: 271mgIron: 10mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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