My love affair with the leek continues, and my love for the leek only grows with time and new recipes. This is AWESOME. Probably mostly because of the butter, let's be honest, but really--this is awesome. Eat it on little crostini or spread on a sandwich with havarti, or in pasta, or JUST EAT IT WITH A SPOON. So. Good.
Notes: I halved it and did it for just over an hour and some bits were crispy at that point, which isn't ideal; you want them to be nice and soft and melty. The ones on the edges were the ones that got brown, so stir often, probably more like every 10 minutes. I do like it when they're nicely caramelized so doing this on the long end of the time is good. Just watch it, you can't really walk away.
EAT ME
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