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This recipe takes the humble leek and transforms it into a show-stopping dish with layers of flavor and texture. The leeks are charred to bring out their natural sweetness, while the miso beurre blanc adds a rich, umami-packed sauce. A crunchy topping of burnt leek powder and breadcrumbs provides the perfect contrast. The dish is finished with a drizzle of leek-infused oil, making it a true celebration of this versatile vegetable.
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Cut the leaves off the leeks and clean them thoroughly.
Preheat the oven to 200°C. Roast the leek leaves until slightly charred, about 10–15 minutes.
Blend two-thirds of the charred leek leaves with vegetable oil until smooth.
Strain the mixture through a thin colander or coffee filter to extract the oil.
Burn the remaining leek leaves until fully charred.
Powder the burnt leaves and mix with breadcrumbs and a pinch of salt.
Cut the leek whites into sections and lightly coat them with oil.
Roast the leek whites in the oven at 200°C until the outside is charred and the inside is soft, about 25–35 minutes.
Chop the shallot finely and cook it in a pan with white wine, white wine vinegar, and white miso until the liquid has reduced by two-thirds.
Strain the mixture, returning only the liquid to the pan.
Add cream (if using) and turn off the heat.
Gradually whisk in the cold butter until the sauce is smooth and emulsified.
Season with salt and pepper to taste.
Ladle the miso beurre blanc onto a plate.
Remove the outer layer of the roasted leeks and place the soft leeks onto the sauce.
Garnish with the crunchy topping and a few drops of leek oil.
Serve with sourdough bread on the side.
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For a more intense flavor, let the leek oil sit for a few hours before straining.
If you don’t have white miso, you can substitute with yellow miso for a milder flavor.
Use a high-quality butter for the beurre blanc to enhance the richness of the sauce.
Can I use a different type of miso?
Yes, you can use yellow miso for a milder flavor or red miso for a stronger, more robust taste.
What can I use instead of sourdough breadcrumbs?
You can use any type of breadcrumbs, but sourdough adds a tangy flavor that complements the dish.
How do I know when the leeks are done roasting?
The leeks are ready when the outside is charred and the inside is soft and tender.
Can I make the leek oil in advance?
Yes, the leek oil can be made a day in advance and stored in an airtight container in the refrigerator.
Is the cream necessary for the beurre blanc?
The cream is optional and adds extra richness, but the sauce will still be delicious without it.
Combining french technique and bold flavours, Currently on a journey to learning as much as I can about cooking, always up for a challenge and a new recipe. - New recipes every Sunday
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