MISO-MAPLE BRAISED LEEKS (2024)

FAQs

How does Gordon Ramsay cook leeks? ›

Season leeks with soy, maple, sesame oil, and mirin. Top with sliced garlic and a few knobs of butter around the outside of the pan. Add just enough stock to cover leeks halfway, bring to a boil and pop into over to roast until caramelized and tender when pierced with a knife.

Miso sauce is made of white miso, fresh ginger, sesame oil, rice vinegar, and water.

Put a large casserole-type pan (ideally one you'd be happy to serve in) on a medium heat and add a drizzle of oil, the butter, thyme leaves and garlic. Cook until it begins to bubble and fry, then stir in the leeks. Continue cooking and checking on it every few minutes to stir and make sure it doesn't catch.

Leeks are alliums, so they're related to garlic, chives, shallots, and onions. Tasting them, you can tell. They have a sweet, oniony flavor that adds depth to soups, stews, pastas, and more!

However, washing leeks is particularly essential because they get LOTS of dirt and grit stuck in them during the growing process. Fortunately, a quick slice and swish in a bowl of water easily helps all that dirt fall out of your leeks and into the bottom of the bowl.

The common wisdom is that leek greens are so tough, they should only be used to make stock. I agree that leek greens are great to throw into stock, but that's far from their only use. Yes, the fact is that they are tough.

Miso is a rich source of vitamins and minerals, as well as probiotics, known as the gut's "good bacteria." Much of the potential health benefits of miso paste are because of the fermentation process used to make it.

Miso paste is not to be confused with miso broth concentrate, which is a more liquid version of the paste. Both are similar in flavor and texture, but the concentrate has a slightly stronger taste that can be primarily used as a base for soups.

“Traditionally, rice miso is more expensive than barley miso, because the grain is more expensive,” explains Chung. Accordingly, wealthier merchants could afford to purchase more expensive miso made with rice, whereas farmers and townsfolk often ate miso made with millet, barley, or other common grains.

Leeks should never be browned, or overcooked, because it will turn them into slimy mush. Instead, cook them until they are tender. They need to be cooked carefully and with a watchful eye because it's easy to undercook and overcook them.

Why do you only use the white part of leeks? ›

In the US, England, and most other English-speaking areas, the dark green portion of the leek is fibrous and often has a "soapy" flavor which detracts from the flavor of the dish. It's not a good idea even to use those for vegetable stock, as the overall flavor is unpleasant.

If you are one of those people who can't tolerate an abundance of onions in a dish, try leeks instead. They're milder, even though they contain many of the sulfur compounds present in onions that are difficult for some people to digest.

Leek is an expensive crop to grow, because it is labor intensive. Hand labor is required for all stages of production including: transplanting, weeding, harvesting, washing and packing.

Leeks contain high amounts of vitamin C compared to onions. Leeks also contain vitamin A, while onions do not. In 100 grams of onion there are 40 calories, 1.1 grams of protein, 0.1 grams of fat.

Wild leeks, also called ramps, are native to North America and have a strong garlic-onion flavor. There are many named varieties of leeks. They vary from long, green narrow-leaf types with long slender white stems to long wide-leaf types with thicker shorter white stems and blue-green leaves.

When leeks are sliced or chopped, they can be used in place of onions or shallots in soups, stews, and casseroles. You can also showcase their subtle, sweet flavor in pasta dishes like our Red Lentil Rotini with Silken Leeks and Shiitakes or Vegan Penne with Artichokes, Leeks, and Lentils.

To cook: Leeks can be boiled, braised or steamed. Sliced leeks should be cooked for 5-7 minutes until tender but still firm. Whole small leeks should be cooked for 10-15 minutes until tender but still firm, top with a cheese sauce and then brown under a preheated grill for 5 minutes or until golden.