Leek Compote

search

Leek Compote

Ingredients

  • 4 pounds young leeks
  • butter (for greasing pan)
  • 1/2 cup olive oil
  • 2 teaspoons salt
  • 2 teaspoons granulated sugar

Instructions

Makes 2 pints. Preheat your oven to 350. Clean the leeks (watch out for the sand), get rid of the tough green parts and the roots, and cut the leeks into 1/4 inch slices. Butter a pan, spread the leeks out about an inch thick in the bottom of the pan, drizzle the oil on 'em, and sprinkle with the salt and sugar. Roast them in the oven until they're a creamy gold about 45 minutes to an hour. Remove them from the oven and let cool, spoon into dry, sterlized jars with lids. Cover and store in the fridge and they'll last about two weeks.

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window