Yum

Soft, melt in your mouth leeks to add to your scrambled eggs, casseroles, or mashed potatoes.

Herby- Leek Confit - The Wimpy Vegetarian

The champagne is  gone. All the holiday decorations boxed up and stored away with wrapping paper decorated with gold and green holly leaves, and Santa stickers. It’s January, the first month without a holiday to look forward to since the hot summer days of August. We’re still here in the mountains by Lake Tahoe and are still enjoying all the snow that fell over Christmas. But since there’s been no measurable new snow since then, it’s looking a little sad now. The trees are no longer dressed up in white, and bare aspen trees stand forlornly naked above mounds of snow laying at their feet like crumpled robes. It’s still beautiful, it’s always beautiful, but the celebration of snow is past as it ices up around all the animal tracks.

I enjoy spending my mornings writing on a sofa that backs up to a huge window that looks out over trees and a small creek. As I write I watch chickadees flutter around a hanging suet bar enclosed in a little cage, pecking at its fatty goodness studded with seeds and dried fruit, and a white-headed woodpecker couple that show up most days to search for bugs in the braided bark of the trees. A mother squirrel had babies last summer, and they’re well out of their hole now and feeding at bowls on our deck originally intended only for birds. We heard last summer that two bears were showing up near dusk to climb the trees and just hang out for awhile (I try not to think about them lying in wait for two-legged food to walk by), but we never saw them. From the comfort (and safety) of my sofa, it’s exciting to observe all this life. We had five grandchildren visiting last weekend, and every morning I found them leaning against the back of the sofa, faces pressed against the window, singing out squirrel updates filled with exclamation points. “Look! There’s the baby squirrel on the tree coming down to the feeder!”

January is a month to relax, reflect, observe, and seek the quiet comfort of our homes. I’m willing to bet it’s one of the months we are least likely to frequent a restaurant for dinner, as we gather at our own tables with our families. And this leek confit is a perfect thing to have in your pantry. I first starting thinking about confit when I read this post by Laura at Glutton For Life. You can add any herb to the leeks as they cook down – a bay leaf, some peppercorns, or even some fennel seed. A confit is by definition something cooked in a substance that will serve to flavor and preserve it. Before refrigeration, communities in southern France excelled at cooking duck and goose in its own rendered fat and preserved by covering it with the fat. Candied fruit is a form of fruit confit where fruit is completely infused with sugar to preserve it.

Herb-y Leek Confit side - The Wimpy Vegetarian

A Few Cooking Notes:

This leek confit can be used in omelets or scrambled eggs, added to casseroles (an example of which I’ll post a little later this week), or folded into mashed potatoes. Most vegetable confits use butter, but I used mostly olive oil with just a dab of butter to make it a little healthier. Leeks have a delicate flavor, especially in comparison with its allium cousins garlic and onion, so be sure to not overdo the oil or it will overwhelm the leeks.

I also think it’s much better the day after you make it, giving the leeks time to absorb the herb flavors.

A Few Health Notes:

Leeks aren’t as well researched as their garlic and onion cousins, but contain many of the same beneficial, healthy promoting compounds.

They’re considered cardio-protective thanks to its abundance of B Vitamin Folate, and a strong antioxidant (although not as strong as either onions or garlic).

They are also suspected to help with low-level inflammation in the body like other proven members of the allium family, although this hasn’t been tested yet.

Thanks to its abundance of Vitamin A, leeks are considered a good addition to your immunity defense program, particularly this time of year, since they maintain the integrity and health of the mucous linings of the nose and throat, as well as the urinary and digestive tracts.

Herb-y Leek Confit

Prep Time: 10 minutes

Cook Time: 45 minutes

Yield: 1 1/4 cups

Ingredients...

  • 2 medium leeks
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 tablespoon water
  • 1/2 teaspoon salt, or more according to your taste
  • few twists of freshly ground pepper
  • large stem of thyme, left intact
  • 1/2 teaspoon fresh thyme leaves

Directions...

  1. Slice off the end of the root, and the dark green leaves of the leeks, and discard. Slice the leeks in half lengthwise, and feather them open under cold running water. Leeks are grown in sandy - muddy soil and you want to make sure to get rid of all traces of the grit.
  2. Place the halves on your work board, and slice horizontally in very thin slices - as thin as you can manage.
  3. Warm up the butter and oil together in a medium pot over medium low heat, and pile the leeks in. Add the salt, pepper, water, and twig of thyme, and toss to thoroughly coat the leek slices.
  4. Cover the pot and reduce the heat to low and simmer for 45 minutes. At the end of 45 minutes, the bottom leeks will have begun to brown, which brings in a wonderful savory sweetness to the confit. If you prefer to not have any browning at all, toss the leeks around every 10 minutes or so.
  5. Remove the twig of thyme, and stir in 1/2 teaspoon of fresh thyme leaves, or more - according to your own taste.
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27 Responses to “Herb-y Leek Confit” Subscribe

  1. apuginthekitchen January 9, 2013 at 11:24 am #

    Love this, I am partial to leeks because of their mild flavor. Leek confit will jazz up so many different dishes. Using mostly olive oil is very smart, after using about 8-10 lbs of butter over the holidays in my baking and cooking recipes like this are just what I am looking for.
    apuginthekitchen recently posted..Banana Cupcakes With Cream Cheese Frosting And Salted CaramelMy Profile

  2. TasteFood January 9, 2013 at 11:34 am #

    This looks wonderful – I love leeks and believe they are underrated.
    TasteFood recently posted..Kale and Farro SoupMy Profile

    • The Wimpy Vegetarian January 9, 2013 at 12:13 pm #

      I completely agree. I almost always have some around to add to different dishes, but this confit is a much easier way to do that :-)
      The Wimpy Vegetarian recently posted..Herb-Y Leek ConfitMy Profile

  3. Rita January 9, 2013 at 11:37 am #

    Yea for leeks! I love the mild onion-garlic flavor and use them regularly rather than the shallots so many cooks lean toward. Your confit is going in my everyday recipe file, Susan. And actually, tonight’s supper will be my butternut squash soup with leeks http://getcookingsimply.com/butternut-squash-soup-deliciously-simple/

    • The Wimpy Vegetarian January 9, 2013 at 12:15 pm #

      Oh – that would be a perfect savory addition to your soup! But make them now if you can, so that they can sit on your counter absorbing the thyme for adding to your soup tonight. It really will make a difference.
      The Wimpy Vegetarian recently posted..Herb-Y Leek ConfitMy Profile

  4. Rodger Helwig January 9, 2013 at 12:04 pm #

    As a big fan of the allium family (my German heritage?), I have to try this recipe. I really enjoyed working with sweet onions for fifteen years, marketing Oso Sweet onions from Chile.

    • The Wimpy Vegetarian January 9, 2013 at 12:16 pm #

      I love sweet onions! And I love recipes that pretty much make themselves, like this confit. Hope you like it!!
      The Wimpy Vegetarian recently posted..Herb-Y Leek ConfitMy Profile

  5. Rita January 9, 2013 at 12:59 pm #

    I assume the 1 Tbsp water is added with tyhe salt etc?
    Rita recently posted..Comment on Creamy, yet light, Sherried Mushroom Soup by Rita’s KitchenMy Profile

  6. Julia January 9, 2013 at 1:40 pm #

    This dish looks delicious–your photos are beautiful. I will have to save this for a future meal.

  7. kale January 9, 2013 at 5:06 pm #

    i love the idea of adding it to scrambled eggs – yum!
    kale recently posted..a spoonful of oceanMy Profile

  8. mjskit January 9, 2013 at 7:44 pm #

    Oh how I love this confit!! We both love leeks and I know that this would be a huge hit in this house. You’re right – I can see many uses for this. Can’t wait to make it. Love the story of your grandkids pressed against the window giving updates on the squirrels. I don’t have grandkids but I have a cat that stays in the front window watching the birds in the tress out front. It’s so cute!
    mjskit recently posted..Stewed Cushaw and Yummy Deliciousness Cushaw Coffee CakeMy Profile

    • The Wimpy Vegetarian January 9, 2013 at 9:55 pm #

      Thanks so much MJ! It was so sweet to listen to their excitement. Better than a video game any day. Hope you enjoy the confit if you make it!!
      The Wimpy Vegetarian recently posted..Herb-Y Leek ConfitMy Profile

  9. Jenn and Seth January 10, 2013 at 7:25 am #

    this sounds wonderful, and i love love love the idea of adding it to omelettes and scrambled eggs – that would be such a delicious breakfast! can’t wait to try!
    Jenn and Seth recently posted..Banana and Almond SmoothiesMy Profile

  10. Norma Chang January 10, 2013 at 4:38 pm #

    Buried a few leeks in a bucket with potting mix in the shed to see how well they will over winter. If still in good condition will be making this recipe for sure. Love all member of the allium family.

  11. mjskit January 12, 2013 at 6:43 am #

    Good morning Susan! Just wanted to let you know that I made this yesterday and in addition to being absolutely delicious, it made the house smell wonderful! I drained the leeks and used them as the base of a pizza in place of tomato sauce. It was perfect! I now have a little container of leek infused oil that I’ll be adding to other things. Thanks for sharing such a great recipe!
    mjskit recently posted..Stewed Cushaw and Yummy Deliciousness Cushaw Coffee CakeMy Profile

    • The Wimpy Vegetarian January 12, 2013 at 7:21 pm #

      Oh yay!!! MJ, it’s always so exciting when someone tries something here. Thanks for letting me know how it went – I love the idea of using it on pizza!! And what a wonderful idea to drain off the oil to use for something else.
      The Wimpy Vegetarian recently posted..Skinny Potato and Fennel Gratin with Leek ConfitMy Profile

  12. Mireya @myhealthyeatinghabits August 31, 2013 at 11:39 am #

    I use leek confit as a base in a number of recipes, but I never thought about making it up ahead of time and freezing it. It’s a good idea for having it on hand.

  13. Isabella October 28, 2013 at 1:12 pm #

    This was absolutely delicious and so easy to make. As a college student I’m always looking for great recipes that are easy to make and where I don’t have to stand over the stove watching every minute as it cooks. Thank you so much! I will be making this a lot.

  14. lizthechef January 16, 2014 at 10:38 am #

    Somehow, I missed this -what a keeper!!

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