Burnt Leekswith Miso Beurre Blanc

Trim the dark green leaves from the leeks, discard them, and thoroughly clean the white parts.

Preheat the oven to 400°F (392°F).

Place 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.

While 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.

Take 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.

For the beurre blanc, finely chop the shallot and combine it in a saucepan with the dry white wine, white wine vinegar, and white miso.

Simmer the mixture over medium heat, stirring occasionally, until the liquid reduces by two‑thirds (about 5–7 minutes).

Strain 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.

Whisk 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.

Plate 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.

Scatter 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.