Miso Butter Leeks
Miso Butter Leeks
Welcome back to the next episode from my Provençal kitchen. I bought some giant leeks from the market, and this recipe only requires a handful of ingredients. Miso and butter make something very special here. Serve with a roast dinner, as a very good veggie side, or add to noodles.
Serves 4 as a side
Ingredients:
3 large leeks, ends and tops trimmed off, sliced into thirds, then halved lengthways
40g unsalted butter, cut into small cubes (Use DF to make vegan)
2 tbsp olive oil
Salt and pepper to taste
For the Sauce:
2 heaped tbsp white miso
7 tbsp water
2 tbsp olive oil
Instructions:
Preheat Oven: Preheat the oven to 190°C (375°F) fan.
Prepare Leeks: Arrange the sliced leeks cut side up on a large baking tray. Distribute half the butter cubes on top of the leeks. Drizzle with 2 tablespoons of olive oil. Place the tray in the middle of the oven and bake for 10 minutes.
Prepare Sauce: In a small bowl, mix together the sauce ingredients: white miso, water, and olive oil.
Bake with Sauce: After the initial 10 minutes of baking, pour the sauce over the leeks and bake for an additional 10 minutes. Add the remaining butter cubes on top and bake for another 5 minutes until the leeks are tender and the butter is melted.
Serve: Serve the miso butter leeks immediately. They make a fantastic side dish for a roast dinner, a vegetarian meal, or can be added to noodles.
Join me for this new series of 5 episodes inspired by the fresh produce from the South of France. Our first recipe featured a massive bunch of chard used to make a silky risotto with comté, topped with fried courgettes. Stay tuned for more delicious dishes from my Provençal kitchen!