Miso-Infused Burnt Leeks with Beurre Blanc by Gibbo Big Fat Cook

Ingredients

• 4 large Leeks
• 1 cup Heavy cream
• 4 tbsp Unsalted butter, cold and cubed
• 1/4 cup Dry white wine
• 1 tbsp White wine vinegar or lemon juice
• 1 tbsp White miso paste
• 1/4 cup Panko breadcrumbs
• 2 tbsp Olive oil
• To taste Salt
• To taste Black pepper

Instructions

1. Preheat oven to 450°F (230°C). Trim and thoroughly wash leeks. Cut leeks lengthwise into quarters. Toss leeks with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for 20-25 minutes, until deeply charred and tender.
2. While leeks char, prepare the crispy leeks. Take half of the charred leeks and chop them finely. Toast the panko breadcrumbs in a dry skillet over medium heat until golden brown. Add chopped leeks and toss to combine. Set aside for garnish.
3. Prepare the miso beurre blanc. In a small saucepan, combine white wine and vinegar. Reduce by half over medium heat. Add heavy cream and miso paste, whisking until smooth. Bring to a simmer, then reduce heat to low.
4. Whisk in cold butter cubes one at a time, ensuring each is incorporated before adding the next. Do not boil. The sauce should thicken and become emulsified. Season with salt and pepper to taste.
5. Arrange the remaining charred leek quarters on serving plates. Spoon the warm miso beurre blanc generously over the leeks. Garnish with the crispy leek breadcrumb mixture.
6. Serve immediately, enjoying the contrast of tender leeks, rich sauce, and crunchy topping.