Miso-Braised Leeks

Name: Miso-Braised Leeks
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Ingredients: 3 thick leeks (about 2¼ pounds); 3 tablespoons neutral oil, such as avocado or grapeseed, plus more as needed; Water, as needed; 1 heaping tablespoon white miso; 1 teaspoon sugar; 1 teaspoon fennel seeds; ½ teaspoon freshly ground black pepper; 1 lemon; Salt (optional)

By Carolina Gelen

Updated July 24, 2026

Julia Gartland for The New York Times. Food Stylist: Spencer Richards.

Media 1 of 1

Ready In: 35 min
Rating: (0)
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While leeks are often relegated to a supporting role, this recipe gives them the main character treatment. First they are trimmed, cut into segments and thoroughly washed and dried; then they are deeply seared. Once both sides develop a dark, caramelized exterior, the leeks are simmered until their texture softens to a melt-in-your-mouth consistency. Right before serving, a spiced white miso glaze coats each piece in glossy, salty sauce. For additional brightness, finish the leeks with fragrant lemon zest and a squeeze of fresh juice. Serve as an appetizer, with crusty bread on the side for soaking up the sauce, or as a side paired with a hearty main, such as roasted chicken or baked fish.

Watch Carolina Gelen make this dish in this video.

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Ingredients

Yield:4 servings

3 thick leeks (about 2¼ pounds)
3 tablespoons neutral oil, such as avocado or grapeseed, plus more as needed
Water, as needed
1 heaping tablespoon white miso
1 teaspoon sugar
1 teaspoon fennel seeds
½ teaspoon freshly ground black pepper
1 lemon
Salt (optional)

Ingredient Substitution Guide

Preparation

1. Step 1
  Prep the leeks: Trim off the root ends and dark-green tops (saving the tops for making stocks or soups). Cut the compact, white and light-green “cylinder” portion of each leek crosswise into 1-inch-thick lengths.
1. Step 2
  Add the leek pieces to a bowl and rinse thoroughly. If any dirt is trapped between the layers, peel more outer layers to rinse off the debris. Dry using a paper towel or clean kitchen towel.
1. Step 3
  In a 9-inch skillet over medium heat, heat the oil. Arrange the leeks in an even layer, cut-side down, and sear until a deep amber crust forms on the bottom, 4 to 6 minutes. Add more oil and adjust the heat, as needed. Using tongs, flip and continue cooking until deep amber on the second side, 3 to 4 minutes more.
1. Step 4
  Carefully add ⅓ cup of water to the skillet. Cover, reduce heat to medium-low and simmer for 5 to 7 minutes, until the most of the liquid has evaporated and the leeks have softened, adjusting the heat as needed if the liquid is evaporating too fast.
1. Step 5
  In a small bowl, whisk together the miso, sugar, fennel seeds, black pepper and ¼ cup of water until smooth. Pour the mixture over the leeks. Continue simmering for 2 to 3 minutes, gently shaking the pan occasionally, until the sauce is thickened and coats the leeks.
1. Step 6
  To serve, use a serving spoon to arrange the leeks on a serving dish, cut-side down, in an even layer. Keeping the pan on medium-low heat, whisk in 2 to 3 tablespoons of water to make the pan sauce smooth and saucy. Pour the pan sauce all over the leeks and top with lemon zest, a light squeeze of juice, black pepper and salt, if desired.