Miso Maple Braised Leeks (Print Version)
Leeks caramelized in miso, maple, and spices, finished with lemon zest.
# Ingredients:
→ Main Ingredients
01 -
6 small leeks, trimmed, roots intact
02 -
2 tablespoons olive oil
03 -
Flaky sea salt, to taste
04 -
Fresh cracked pepper, to taste
05 -
⅓ cup light miso
06 -
2-3 tablespoons hot water
07 -
1 cup chicken stock, divided
08 -
2-3 tablespoons soy sauce
09 -
2 tablespoons maple syrup
10 -
2 teaspoons toasted sesame oil
11 -
2 tablespoons mirin
12 -
2 garlic cloves, sliced thin
13 -
3 tablespoons butter
14 -
Pinch of chili flakes, optional
15 -
Zest of 1 lemon, for garnish
# Steps:
01 -
Preheat oven to 425˚F.
02 -
Trim the dark green tops and remove tough outer leaves from leeks. Slice in half lengthwise and run under cool water to clean. Dry thoroughly.
03 -
In a small bowl, mix miso and hot water until smooth. Adjust the water as needed until the mixture is drizzly.
04 -
Heat a large skillet over high heat and drizzle it with olive oil. Sear the leeks until caramelized, seasoning generously with salt, pepper, and chili flakes. Flip and repeat on the other side.
05 -
Add half the chicken stock to the skillet and drizzle the miso mixture around the outside of the pan. Let it simmer briefly.
06 -
Season the leeks with soy sauce, maple syrup, sesame oil, and mirin. Top with sliced garlic and knobs of butter around the pan. Add just enough stock to cover the leeks halfway. Bring to a boil and transfer to the oven. Roast until caramelized and tender when pierced with a knife.
07 -
Garnish the leeks with lemon zest, chili flakes, and fresh cracked pepper. Serve hot, straight from the pan.