MISO-MAPLE BRAISED LEEKS
Ingredients
- 6 small leeks, trimmed, roots intact
- 2 tablespoons olive oil
- Flaky sea salt and fresh cracked pepper, to taste
- ⅓ cup light miso
- 2-3 tablespoons hot water
- 1 cup chicken stock, divided
- 2-3 tablespoons soy sauce
- 2 tablespoons maple syrup
- 2 teaspoons toasted sesame oil
- 2 tablespoons mirin
- 2 garlic cloves, sliced thin
- 3 tablespoons butter
- Pinch of chili flakes, optional
- Fresh cracked pepper
- Zest of 1 lemon, for garnish
Cooking instructions
- Preheat oven to 425˚F.
- Prepare leeks - trim dark green tops and remove tough outer leaves from leeks and slice in half lengthwise, running under cool water to clean, dry thoroughly.
- Prepare miso - in a small bowl, mix together miso and hot water until smooth, adding more water as needed until mixture is smooth and drizzly.
- Heat a large skillet over high heat and drizzle with oil, sear leeks until caramelized, seasoning generously with salt, pepper, and chili flakes. Flip and repeat on the other side.
- Add half the stock to the skillet and drizzle miso around the outside of the pan, let simmer for a moment. Season leeks with soy, maple, sesame oil, and mirin. Top with sliced garlic and a few knobs of butter around the outside of the pan. Add just enough stock to cover leeks halfway, bring to a boil and pop into over to roast until caramelized and tender when pierced with a knife.
- Enjoy hot, straight from the pan, garnishing with lemon zest, chili flakes, and fresh cracked pepper.