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Braised Leeks with Miso-Chive Dressing

Braised Leeks with Miso-Chive Dressing

Braised Leeks with Miso-Chive Dressing

A more modern sauce spruces up this simple side dish.

When I braise leeks, I feel like I’m channeling the legendary souls of haute cuisine. While leeks are utilized less than other onions, the simplicity of this side dish combined with a more modern sauce will hopefully create renewed interest in the mellow vegetable. For the sauce, I spruced up a traditional mayonnaise with miso and chive, which pair perfectly with the white wine reduction braising liquid and the pop of citrus flavor at the end.

Braised Leeks with Miso-Chive Dressing

Serves | 4 to 6 |

Miso-Chive Dressing (Yields 2 cups)

  • 2 eggs
  • ¼ cup chopped chives
  • 2 Tbsp yellow miso
  • 1 Tbsp honey
  • 1 clove garlic, grated
  • 1½ cups olive oil
  • salt and freshly ground black pepper, to taste

Braised Leeks

  • 3 Tbsp canola oil
  • 5 leeks, greens cut, sliced in half, rinsed and cleaned of sand
  • salt and freshly ground black pepper, to taste
  • 2 Tbsp butter
  • 1 cup white wine
  • ½ cup miso-chive dressing (recipe follows)
  • juice of ½ lemon
  • 1 Tbsp chive microgreens, for garnish

| Preparation – Miso-Chive Dressing | Combine eggs, chives, miso, honey and garlic in a blender. Begin to blend and then slowly add oil until mixture becomes stiff and holds together like mayonnaise. Season with salt and pepper to taste.

| Preparation – Braised Leeks | Preheat oven to 350°F. In a large sauté pan over medium high heat, add oil. Once oil is hot, place leeks in pan cut-side down and season with salt and pepper to taste; cook, 3 to 4 minutes. Carefully flip leeks; cook, 3 minutes. Carefully flip leeks again; add butter and white wine. Cover pan and place in oven; cook, 20 to 23 minutes. Remove pan from oven and transfer leeks to a shallow serving dish. Peel off any tough outer layers and then top with dressing and lemon juice. Garnish with microgreens and serve warm.

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Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.

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