Leeks are part of the onion family, but they are different than scallions or the onions we all know and love. While other members of the allium family can be eaten raw, leeks must be cooked for two reasons: to bring out their subtle flavors and break down their fibrous texture.
In this recipe for leek confit they're cooked very gently for 30 minutes with just salt, pepper, olive oil, and thyme until they transform into a silkier, more concentrated version of themselves. From there they're ready to upgrade everything from everyday eggs to mashed potatoes to pasta.
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