Miso-Braised Leeks

30 min4 servings

Thick leeks seared until caramelized, then braised in a silky miso-fennel sauce with lemon.

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prepTrim leek root ends and dark-green tops; cut white and light-green portions crosswise into 1-inch lengths
prepRinse leek pieces thoroughly, peeling outer layers if needed; pat dry
3 thick leeks (about 1 kg), cut into 1-inch lengths	Heat oil, sear leeks cut-side down 4–6 min	Flip leeks, sear 3–4 min until deep amber	Add water, cover, simmer 5–7 min until soft	Pour miso mixture over leeks, simmer 2–3 min	Whisk in water, pour sauce over leeks
45 ml neutral oil, plus more as needed
80 ml water (for braising)
1 heaping tablespoon white miso	Whisk miso, sugar, fennel, pepper & water
1 teaspoon sugar
1 teaspoon fennel seeds
½ teaspoon freshly ground black pepper
1 lemon

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