Confit Garlic & Miso Buttered Leeks
Bex Blundy
10
15 minutes
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
200ml olive oil
A few sprigs thyme
600g leeks, cut into coins about 3 inches thick
400ml quality chicken stock
50g butter
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.
Ingredients you'll need
