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LOCATION: Recipes >> Preserving >> Leek Compote

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Leek Compote
Makes 2 pints

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

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.

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