Miso-Braised Leeks

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
4(18)
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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
Nutritional analysis per serving (4 servings)

41 grams carbs; 188 calories; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 2 grams fat; 6 grams fiber; 708 milligrams sodium; 5 grams protein; 12 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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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.

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Ratings

4 out of 5
18 user ratings
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Comments

Joanne

Found this recipe by chance when checking another recipe requiring miso paste. The leeks didn’t hold their structure as well as in Carolina’s video, but the flavour was delicious. A great side to chicken, meat or a strong-flavoured fish, along with a green salad.

Tana

@Kitchen Maven I would use miso paste. The umami flavor is delicious, the remaining paste can be used in so many other recipes, and the paste stores easily in your refrigerator.

Jeremy

This was good. Swap the water with white wine!

Dave

A rare recipe that is more than the sum of its parts; a dish that tastes, and potentially looks, fancier than what it is. With a side of garlic bread, this was the vegetarian dish I needed for an early dinner. The sauce does thicken in the pan. Be patient for the added water to evaporate prior to adding it. I didn’t have fennel seeds so added tarragon and a bit of Rosemary to the sauce; worked great, IMHO.

Rodney

How does one clean the leeks for this applicaton?

Mrs Me

This was delicious, and very easy. As others have mentioned, the leeks tend to fall apart as they cook, but it doesn’t make the dish any less enjoyable. Next time i might try a combination of onions and leeks. A great recipe for those of us who love alliums.

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