Confit Garlic & Miso Buttered Leeks
Rated 5.0 stars by 1 users
Author:
Bex Blundy
Servings
10
Prep Time
15 minutes
Cook Time
60 minutes
These confit garlic & miso leeks are an ultimate umami-boosting side dish. Cooked in confit garlic, premium miso & plenty of high quality butter - these will be a real favourite dish at your next festive meal. This dish could be vegetarian if you use vegetable stock instead of chicken stock.
Ingredients
-
10 cloves garlic, peeled
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200ml olive oil
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A few sprigs thyme
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600g leeks, cut into coins about 3 inches thick
-
400ml quality chicken stock
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50g butter
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1 tablespoon high quality white miso paste
Directions
Preheat the oven: to 200°C.
Make the confit garlic: Peel 10 garlic cloves. Warm them in a saucepan on low heat in 200ml olive oil with a few sprigs of thyme until they are very soft and lightly golden. This will take about 30 minutes, do not turn up the heat or rush the process!
Prepare the leeks: Trim the green top and bottom from the leeks. Cut the leeks into coins, about 3 inches thick.
Make the umami sauce: Stir the soft confit garlic, 2 tablespoons of the confit garlic oil and a tablespoon miso paste together in a bowl until completely combined. Add the 400ml chicken stock and stir through the paste. Pour the stock and miso mixture into a roasting pan.
Roast the leeks: Add your leek coins on top of the sauce in the oven tray. Add the cubes of butter in between the leeks. Roast for 30 minutes, until the leeks are really tender and soft.
Recipe Note
Roasted leek FAQs
Do you need to wash leeks before cooking?
Leeks can gather soil in their layers, so after slicing check for any dirt hiding in the rings of the leek. Luckily, they are very easy to wash by floating them in a pan of cold, salted water for about 10 minutes before cooking.
How do I cook leeks?
Leeks are a versatile vegetable and they are delicious roasted, fried, grilled or slow-cooked in a broth until tender.
Ingredients you'll need
