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.
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