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Braised Leeks with Miso

Braised Leeks with Miso

By OcadoLifePublished on 18 April 2022This 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.
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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.