{"id":"e21ce90d-c6de-4462-9478-878c749707db","url":"https://recipestripper.com/recipes/e21ce90d-c6de-4462-9478-878c749707db","source_url":"https://cooking.nytimes.com/recipes/784843415-miso-braised-leeks","title":"Miso-Braised Leeks","description":"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.","servings":4,"servings_text":"4 servings","prep_time":"PT0H5M","cook_time":"PT0H30M","total_time":"PT0H35M","ingredients":[{"text":"3 thick leeks (about 2¼ pounds)","item":"thick leeks","quantity":3,"preparation":"about 2 1/4 pounds"},{"text":"3 tablespoons neutral oil, such as avocado or grapeseed, plus more as needed","item":"neutral oil, such as avocado or grapeseed","quantity":3,"unit":"tbsp","preparation":"plus more as needed"},{"text":"Water, as needed","item":"Water, as needed"},{"text":"1 heaping tablespoon white miso","item":"heaping tablespoon white miso","quantity":1},{"text":"1 teaspoon sugar","item":"sugar","quantity":1,"unit":"tsp"},{"text":"1 teaspoon fennel seeds","item":"fennel seeds","quantity":1,"unit":"tsp"},{"text":"½ teaspoon freshly ground black pepper","item":"freshly ground black pepper","quantity":0.5,"unit":"tsp"},{"text":"1 lemon","item":"lemon","quantity":1},{"text":"Salt (optional)","item":"Salt","preparation":"optional"}],"instructions":[{"number":1,"text":"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."},{"number":2,"text":"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."},{"number":3,"text":"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."},{"number":4,"text":"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."},{"number":5,"text":"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."},{"number":6,"text":"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."}],"date_published":"2026-10-30T09:45:28.677336+00:00","date_modified":"2026-10-30T09:45:28.677336+00:00"}