Leek Confit

Another bit of an experiment. This one went pretty well. I would try this again, possibly. We had it with crackers and cheese, then later we tossed it in with some pasta. It's versatile. Bears further exploration?

Ingredients

• all the green parts from 3 leeks
• 1/2 stick of butter
• 2 tbsp water or so
• salt to taste

Melt the butter in a large saute pan. Toss in the leeks, water, and about 1/2 tsp salt. Cover and reduce heat to low. Cook, stirring often, for, like, ever. I think we did it for 30 minutes, but maybe would have benefited from longer. When you're done, uncover and evaporate the excess water. Serve.

Thoughts: It's an interesting idea. I had previously read about broccoli confit, which also sounds like something worth trying. You could also possibly do this in a slow-cooker. Anyway, it gives us something to do with the green parts of the leeks when we want to make vichyssoise the proper way.

Disaster Index: 1/10