Miso Dijon Roasted Leeks
We are back! After a short break over the month of January (personal & professional changes all happening at once), here is our take on one of Winter’s most underrated veg.
Leeks - elongated vegetables with white stems at the root that gradually become darker green as we reach the outer stalks toward its top - are a part of the same family as onions and garlic, however, their flavour is a lot milder. Found on all local market & supermarket stalls all through the colder months, they are more commonly used in soups and stocks or as an addition to an already complex dish.
In this recipe for Roasted Leeks with Miso Dijon Sauce, the leeks take the starring role. Slowly roasted in the oven, they render a caramelised and succulent flavour that pairs perfectly with a vibrant vinaigrette. White miso, Dijon and whole grain mustard, rice wine vinegar, olive oil and minced shallots are mixed together and drizzled over the leeks for that sought out umami goodness. Add in some crunchy toasted hazelnuts, a handful of fresh parsley and some citrus zest to take it up another notch. Enjoy!
- Vegan Recipe -
MISO DIJON ROASTED LEEKS
6 leeks
1 tablespoon of white Miso paste
1 tablespoon of Dijon mustard
1 tablespoon of whole grain mustard
3 tablespoons of rice wine vinegar
7 tablespoons of extra virgin olive oil
1 medium shallot, minced
2 teaspoons of water
65g of toasted hazelnuts, roughly chopped*
Handful of parsley**
Zest of 1/2 clementine
Zest of 1/2 lemon
Flaky salt
Freshly ground pepper
Preheat the oven to 220 °C.
Trim the base of the leeks and cut off the dark green leaves, reserving only the white and light green part - save the dark leaves for a soup or a vegetable stock.
Wash the leeks and pat dry.
Slice each leek stalk in half, lengthwise and drizzle with 1 1/2 tablespoons of olive oil. Lightly season with salt and pepper.
Place leeks cut-side down onto a baking sheet lined with parchment paper and roast until beginning to soften, approx 15-20 minutes.
Turn leeks over and continue to roast for 2-3 minutes.
Meanwhile, add the miso paste, dijon and whole grain mustards, rice wine vinegar, and olive oil to a small bowl and whisk. Lightly season with salt and pepper.
Using a wire mesh strainer, rinse the minced shallot under tap water, drain and add to the bowl.
Add 2 teaspoons of water to thin out as needed and whisk until fully combined.
Remove the leeks from the oven and transfer to a serving dish, cut-side up.
Drizzle with the vinaigrette and top with toasted hazelnuts. Garnish with fresh parsley, lemon and clementine zest.
Serve warm or at room temperature.
Notes: *You can sub. the hazelnuts with any other sort of toasted seeds/ grains to taste - e.g. pistachios, pine nuts, pumpkin seeds, walnuts, etc.
**You can sub. the parsley leaves for fresh coriander, thyme, dill or rosemary.