Braised Leeks with Miso
By OcadoLife
Published on 18 April 2022
This Braised Leeks with Miso recipe
teams the soft, sweet vegetable with an umami hit, while dried red chilli adds
heat. Award-winning vegetarian food writer Anna Jones suggests using the green
tops of the leeks too, so nothing is wasted – they’re simply fried up until
crispy and scattered on top. For an extra kick, remove the cooked chilli,
roughly chop and stir through the sauce. Looking for more vegetarian recipes? Look no further.Time and servings
1 hrTotal time
6Servings
5 minsPrep time
55 minsCooking time
Ingredients
- 6 leeks, washed and dried
- 1 red chilli, halved and deseeded
- 2 tbsp of white miso paste
- 1 tbsp of olive oil
- 25 g of unsalted butter
Method
Step 1
Preheat the oven to 170°C/150°C fan/gas 3. Shred the green tops of the leeks and set aside. Put the white parts of the leeks in a large casserole dish with the chilli. Mix the miso with 400ml boiling water and pour into the dish. Bake for 50 mins, or until the leeks soften and brown a little.Step 2
Meanwhile, heat the olive oil in a frying pan over a medium-high heat. Fry the shredded leek tops for a few mins until they darken and start to crisp up; set aside.Step 3
Remove the casserole dish from the oven; put over a high heat. Add the butter; bubble for 3-5 mins until you have a thick glaze. Scatter over the leek tops to finish.