Miso Brown Butter Leeks & Preserved Lemon Yogurt
Difficulty: Easy | Makes: 4-6 Servings
Serve up an amazing side dish! Nothing beats brown butter, especially atop delicious leeks. Paired with earthy roasted chestnuts, a zesty preserved lemon yogurt, and bold garlic confit, this dish is full of flavor!
Ingredients
- 1½ tablespoons Roland® Organic White Miso
- 2 tablespoons Roland® Garlic Confit Oil (from the jar)
- 6–8 whole cloves Roland® Garlic Confit
- ¾ cup Roland® Panko Breadcrumbs
- 2 teaspoons Roland® Whole Grain Mustard, plus more for plating
- 1–2 tablespoons Roland® Preserved Lemon Paste
- ½ cup Roland® Roasted Chestnuts, roughly chopped
- Roland® Olive Oil, for drizzling
- 4–5 large leeks (approximately 1 inch in diameter), trimmed, cleaned, and halved lengthwise
- 4 tablespoons unsalted butter
- ¾ cup plain Greek yogurt
- Fresh flat-leaf parsley leaves
- Salt and freshly ground black pepper
Directions
- Trim root ends and remove very dark green tops. Slice leeks lengthwise and wash thoroughly to remove grit, separating layers slightly. Pat dry
- Melt butter in a small saucepan over medium heat until golden and nutty. Remove from heat and whisk in Roland® Organic White Miso and Roland® Garlic Confit oil until smooth
- Heat a large skillet over medium-high heat and add a small amount of the miso brown butter. Place leeks, cut-side down, and cook until deeply caramelized. Flip briefly to warm through, then remove from pan
- In the same skillet, toast Roland® Panko Breadcrumbs until golden. Add a spoonful of the miso brown butter and toss to coat
- Whisk Greek yogurt with Roland® Preserved Lemon Paste until smooth. Season lightly with salt if needed
- Spread preserved lemon yogurt across a platter. Arrange the seared leek halves over the yogurt. Top with a drizzle of miso brown butter, brown butter panko crumbs, crumbled Roland® Roasted Chestnuts, whole Roland® Garlic Confit Cloves, small dollops of Roland® Whole Grain Mustard, fresh flat-leaf parsley leaves, serve warm or at room temperature
