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Clean recipe · cooking.nytimes.com

Miso-Braised Leeks

While leeks are often relegated to a supporting role, this recipe gives them the main character treatment. First they are trimmed, cut into segments and thoroughly washed and dried; then they are deeply seared. Once both sides develop a dark, caramelized exterior, the leeks are simmered until their texture softens to a melt-in-your-mouth consistency. Right before serving, a spiced white miso glaze coats each piece in glossy, salty sauce. For additional brightness, finish the leeks with fragrant lemon zest and a squeeze of fresh juice. Serve as an appetizer, with crusty bread on the side for soaking up the sauce, or as a side paired with a hearty main, such as roasted chicken or baked fish. Watch Carolina Gelen make this dish in this video.

Original recipe: cooking.nytimes.com

Yield:
4 servings
Prep:
0 hr 5 min
Cook:
0 hr 30 min
Total:
0 hr 35 min
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Ingredients

  1. 3 thick leeks (about 2¼ pounds)
  2. 3 tablespoons neutral oil, such as avocado or grapeseed, plus more as needed
  3. Water, as needed
  4. 1 heaping tablespoon white miso
  5. 1 teaspoon sugar
  6. 1 teaspoon fennel seeds
  7. ½ teaspoon freshly ground black pepper
  8. 1 lemon
  9. Salt (optional)

Instructions

  1. Prep the leeks: Trim off the root ends and dark-green tops (saving the tops for making stocks or soups). Cut the compact, white and light-green “cylinder” portion of each leek crosswise into 1-inch-thick lengths.
  2. Add the leek pieces to a bowl and rinse thoroughly. If any dirt is trapped between the layers, peel more outer layers to rinse off the debris. Dry using a paper towel or clean kitchen towel.
  3. In a 9-inch skillet over medium heat, heat the oil. Arrange the leeks in an even layer, cut-side down, and sear until a deep amber crust forms on the bottom, 4 to 6 minutes. Add more oil and adjust the heat, as needed. Using tongs, flip and continue cooking until deep amber on the second side, 3 to 4 minutes more.
  4. Carefully add ⅓ cup of water to the skillet. Cover, reduce heat to medium-low and simmer for 5 to 7 minutes, until the most of the liquid has evaporated and the leeks have softened, adjusting the heat as needed if the liquid is evaporating too fast.
  5. In a small bowl, whisk together the miso, sugar, fennel seeds, black pepper and ¼ cup of water until smooth. Pour the mixture over the leeks. Continue simmering for 2 to 3 minutes, gently shaking the pan occasionally, until the sauce is thickened and coats the leeks.
  6. To serve, use a serving spoon to arrange the leeks on a serving dish, cut-side down, in an even layer. Keeping the pan on medium-low heat, whisk in 2 to 3 tablespoons of water to make the pan sauce smooth and saucy. Pour the pan sauce all over the leeks and top with lemon zest, a light squeeze of juice, black pepper and salt, if desired.