Canning Recipes




Leek Compote
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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4 pounds young leeks
Butter -- for greasing pan
1/2 cup olive oil
2 teaspoons salt
2 teaspoons granulated sugar

Preheat your oven to 350 degrees. 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 them, 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, sterilized jars
with lids. Cover and store in the fridge and they'll last about two
weeks.

This recipe yields 2 pints.




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