Miso Brown Butter Leeks & Preserved Lemon Yogurt

Directions

1. Preheat to 400°F. Lightly oil the base of a parchment-lined shallow roasting dish or baking tray
2. Trim root ends and dark green tops from leeks. Halve lengthwise to expose the inner layers. Rinse thoroughly under cold water to remove all grit. Pat dry completely
3. Arrange leek halves cut-side down in a single layer. Drizzle with clarified butter or olive oil, and season with fine sea salt, freshly ground black pepper, and herbs (if using). Cover tightly with foil and roast for 25–30 minutes until tender. Remove foil, spoon over the miso brown butter (prepared in the next step), and return to the oven for an additional 10–15 minutes, uncovered, until the cut sides are golden and slightly caramelized
4. While leeks roast, melt unsalted butter in a small saucepan over medium heat until it browns lightly and smells nutty (about 2–3 minutes). Remove from heat. Whisk in the organic white miso, sherry vinegar, whole grain mustard, and 1 tablespoon of garlic confit oil until smooth. Set aside
5. In a skillet over medium heat, warm 1 tablespoon garlic confit oil. Add the panko breadcrumbs and a pinch of salt. Stir frequently until golden brown and crisp (3–5 minutes). Finish with 1–2 tablespoons of the miso brown butter to coat. Set aside
6. In a small bowl, combine Greek yogurt with 1–2 teaspoons honey (optional) and 1–2 tablespoons preserved lemon paste. Whisk until smooth and taste to adjust sweetness or salt as desired. Chill until ready to use
7. On a large serving platter, arrange the caramelized leek halves cut-side up. Add dollops of preserved lemon yogurt and additional Roland® Whole Grain Mustard across the leeks. Scatter toasted panko crumbs, chopped Roland® Roasted Chestnuts, and whole Roland® Garlic Confit cloves over the top. Drizzle lightly with Roland® Olive Oil and finish with a generous sprinkle of soft herbs such as dill, chives, fennel fronds, or tarragon