Miso-Braised Leeks

Steps

1. 1

   Trim off the root ends and dark-green tops from the leeks, reserving the tops for stocks or soups. Cut the compact white and light-green portions crosswise into 1-inch-thick segments.

2. 2

   Place the leek pieces in a bowl and rinse them thoroughly. If dirt is trapped between the layers, peel away additional outer layers so the debris can be washed out. Dry the leeks with paper towels or a clean kitchen towel.

3. 3

   Heat the oil in a 9-inch skillet over medium heat. Arrange the leek pieces in an even layer with the cut sides down.

4. 4

   Sear the leeks until a deep amber crust forms on the bottom, about 4 to 6 minutes. Add more oil and adjust the heat as needed.

   Start 6-minute timer
5. 5

   Using tongs, turn the leeks over and continue cooking until the second cut side is deeply amber, about 3 to 4 minutes more.

   Start 4-minute timer
6. 6

   Carefully add 1/3 cup water to the skillet. Cover the skillet, reduce the heat to medium-low, and simmer for 5 to 7 minutes, until most of the liquid has evaporated and the leeks have softened. Adjust the heat if the liquid evaporates too quickly.

   Start 7-minute timer
7. 7

   In a small bowl, whisk together the white miso, sugar, fennel seeds, black pepper, and 1/4 cup water until smooth.

8. 8

   Pour the miso mixture over the leeks. Continue simmering for 2 to 3 minutes, gently shaking the pan occasionally, until the sauce thickens and coats the leeks.

   Start 3-minute timer
9. 9

   Use a serving spoon to arrange the leeks cut-side down in an even layer on a serving dish.

10. 10

    Keep the skillet over medium-low heat and whisk in 2 to 3 tablespoons water until the pan sauce is smooth and saucy.

11. 11

    Pour the pan sauce over the leeks. Finish with lemon zest, a light squeeze of lemon juice, additional black pepper, and salt if desired.