Leek Confit
Elevate your culinary repertoire with this luxurious Leek Confit recipe—a celebration of tender, melt-in-your-mouth leeks slow-cooked to perfection in fragrant olive oil. Infused with the aromatic essence of garlic, bay leaf, and fresh thyme, this simple yet elegant dish is the epitome of comfort and sophistication. Perfect as a side dish, a spread for crusty artisan bread, or a gourmet topping for roasted meats or vegetables, this confit is versatile, flavorful, and incredibly easy to make. With just 10 minutes of prep, a handful of ingredients, and a low-and-slow cooking method, Leek Confit delivers a depth of flavor that's perfect for any occasion. Plus, it stores beautifully in its own infused oil, ensuring a touch of decadence is always at your fingertips.
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Recipe Information
Ingredients
- 4 large Leeks
- 1 cup Olive oil
- 4 cloves Garlic
- 1 Bay leaf
- 3 sprigs Fresh thyme
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Trim the tough green tops and root ends off the leeks, leaving only the tender white and light green parts. Slice each leek in half lengthwise and rinse thoroughly under cold running water to remove any dirt or grit.
Pat the leeks dry with a clean kitchen towel and cut them into 2-3 inch pieces.
Peel the garlic cloves and lightly smash them with the flat side of a knife, keeping them mostly intact.
In a large, heavy-bottomed skillet or shallow pot, pour in the olive oil and heat over low heat.
Add the leeks to the olive oil in a single layer, ensuring they are mostly submerged. If necessary, add a little more olive oil to cover them.
Scatter the smashed garlic cloves, bay leaf, and thyme sprigs around the leeks. Sprinkle with salt and black pepper.
Allow the leeks to cook on the lowest heat setting for about 50-60 minutes, turning them gently with tongs halfway through. They should become meltingly tender, but not browned.
Once done, remove the skillet from heat and let the leeks cool slightly in the oil.
Serve warm or at room temperature as a side dish, spread over crusty bread, or used as a topping for other dishes. Store leftovers in an airtight container submerged in the oil for up to 5 days in the refrigerator.
Nutrition Facts
Calories |
2404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.2 g | 290% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 21.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1310 mg | 57% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 23.8 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 412 mg | 32% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1287 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
