Burnt Leeks with Miso Beurre Blanc
Charred leeks are paired with a silky miso beurre blanc, creating a savory‑sweet vegetarian entrée. A crunchy breadcrumb topping adds texture, while the sauce brings a luxurious, umami‑rich finish perfect for serving with crusty sourdough.
Maker: Maarten Gibson « Gibbo »
From: Instagram(view original)
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Cooking context
1 hr estimated total time for 4 servings.
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Ingredients
- 2 leeks
- to taste salt
- to taste pepper
- breadcrumbs
- 1 7/10 cup vegetable oil
Beurre Blanc
- 1 shallot
- 1 2/5 fl oz dry white wine
- 1 fl oz white wine vinegar
- 1 tsp white miso
- 0.34 tbsp cream
- 3 1/2 oz butter
Instructions
- 1Trim the dark green leaves from the leeks, discard them, and thoroughly clean the white parts.
- 2Preheat the oven to 392°F (392°F).
- 3Place the cleaned leek whites on a baking sheet, brush lightly with vegetable oil, and roast for 25–35 minutes, turning once, until the outer surfaces are deeply charred but the interiors remain tender.
- 4While the leeks roast, separate two‑thirds of the discarded dark leaves, blend them with a splash of vegetable oil, and strain the puree through a fine‑mesh sieve or coffee filter; set the strained oil aside for later use.
- 5Take the remaining dark leaves, toss them with a pinch of salt and a handful of breadcrumbs, then spread on a separate tray and bake or toast until crisp, creating a crunchy garnish.
- 6For the beurre blanc, finely chop the shallot and combine it in a saucepan with the dry white wine, white wine vinegar, and white miso.
- 7Simmer the mixture over medium heat, stirring occasionally, until the liquid reduces by two‑thirds (about 5–7 minutes).
- 8Strain the reduced liquid through a fine sieve, return only the clear liquid to the pan, and add the optional cream; remove the pan from the heat.
- 9Whisk in the cold cubed butter a few pieces at a time until the sauce becomes smooth and emulsified; season with salt and pepper to taste.
- 10Plate the roasted leeks, drizzle the hot miso beurre blanc over them, and spoon the reserved oil‑infused leek puree around the plate for extra flavor.
- 11Scatter the breadcrumb‑crusted dark leaf garnish over the leeks, add a few drops of the remaining oil, and serve immediately with slices of sourdough bread.
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Frequently asked questions
- How long does it take to make Burnt Leeks with Miso Beurre Blanc?
- About 1 hour in total: 15 minutes of prep and 45 minutes of cooking.
- How many servings does this Burnt Leeks with Miso Beurre Blanc recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Burnt Leeks with Miso Beurre Blanc recipe come from?
- It was shared by Maarten Gibson « Gibbo » on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.