Easy Confit Leeks Recipe: Restaurant-Style Vegetables at Home

Name: Easy Confit Leeks Recipe: Restaurant-Style Vegetables at Home
Prep time: 5 min
Cook time: 105 min
Total time: 110 min
Yield: 4
Cuisine: French
Ingredients: 4 medium-sized Leeks (White and light green parts only, cleaned and trimmed); 2-3 cups Olive Oil (Enough to fully submerge the leeks); 4-6 cloves Garlic cloves (Peeled); 3-4 sprigs Fresh Thyme (Optional, or other herbs like rosemary); 1/2 teaspoon Kosher Salt (To taste)

Learn how to make delicious confit leeks at home with this simple recipe. Perfect as a side dish or an elegant appetizer, these tender leeks are slow-cooked in olive oil with aromatic garlic and thyme.

#Leeks

#Confit

#Vegetarian

#Side Dish

#Easy Recipe

#French Cuisine

#Home Cooking

Leeks and Aromatics in Pot

Recipe Information

Prep Time

1h 45m

Cook Time

1h 50m

Total Time

Servings

Easy

French

English

Nutrition (per serving)

530

Calories

Protein

10g

Carbs

50g

Fat

Leeks Submerged in Olive Oil

Ingredients

Leeks
(White and light green parts only, cleaned and trimmed)
4 medium-sized
Olive Oil
(Enough to fully submerge the leeks)
2 cups

Garlic cloves
(Peeled)
4 cloves
Fresh Thyme
(Optional, or other herbs like rosemary)
3 sprigs
Kosher Salt
(To taste)
1 teaspoon

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Confit Leeks Cooking Gently

Instructions

0/5 completed

1
Trim the ends of the leeks and cut them into desired lengths (about 3-4 inches). Clean thoroughly under running water, ensuring no dirt remains.
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2m
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Trim the ends of the leeks and cut them into desired lengths (about 3-4 inches). Clean thoroughly under running water, ensuring no dirt remains.
2m
Ensure all dirt is removed from between the leek layers for the best results.
2
Place the cleaned leeks, peeled garlic cloves, and thyme sprigs into a small, oven-safe pot or Dutch oven.
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1m
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Place the cleaned leeks, peeled garlic cloves, and thyme sprigs into a small, oven-safe pot or Dutch oven.
1m
Choose a pot that fits the leeks snugly to minimize the amount of olive oil needed.

3
Pour olive oil over the leeks until they are completely submerged. Season generously with kosher salt.
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1m
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Pour olive oil over the leeks until they are completely submerged. Season generously with kosher salt.
1m
Using good quality olive oil makes a significant difference in the final flavor of the confit.
4
Cover the pot and bake in a preheated oven at 275°F (135°C) for 1.5 to 2 hours, or until the leeks are very tender and easily pierced with a fork.
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1h 45m
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Cover the pot and bake in a preheated oven at 275°F (135°C) for 1.5 to 2 hours, or until the leeks are very tender and easily pierced with a fork.
1h 45m
The oil should barely simmer, not boil. Low and slow cooking is the key to achieving perfectly tender confit.
5
Remove from oven, let cool slightly, and serve warm. The confit oil can be strained, stored in the refrigerator, and reused for cooking.
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5m
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Remove from oven, let cool slightly, and serve warm. The confit oil can be strained, stored in the refrigerator, and reused for cooking.
5m
Serve as a sophisticated side dish, spread on warm toast, or mix into salads for added flavor.