Gordon Ramsay Miso-Maple Braised Leeks
This recipe features tender leeks braised in a flavorful blend of miso paste, maple syrup, and butter, then finished in the oven to achieve a beautifully caramelized surface. The miso provides savory depth, the maple syrup adds sweetness, and butter brings richness. Ramsay’s approach elevates this often-overlooked vegetable into a gourmet side dish that pairs wonderfully with roasted meats, grilled fish, or vegetarian mains.
Ingredients
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4 large leeks, trimmed, cleaned, and halved lengthwise
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2 tbsp unsalted butter
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1 tbsp olive oil
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2 tbsp white miso paste
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1½ tbsp pure maple syrup
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1 cup vegetable or chicken stock
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1 tbsp rice vinegar or white wine vinegar
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Salt and black pepper to taste
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Fresh parsley or chives for garnish
Instructions
Prepare the Leeks
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Trim and clean leeks thoroughly to remove any grit or dirt between the layers.
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Cut lengthwise in half and pat dry with a kitchen towel to ensure even browning.
Sear the Leeks
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Heat olive oil and butter in a large ovenproof skillet over medium-high heat.
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Place leeks cut side down and cook for 3–4 minutes until they begin to caramelize.
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Flip carefully and cook the other side for an additional 2 minutes.
Add the Braising Sauce
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In a small bowl, whisk together miso paste, maple syrup, vinegar, and stock until smooth.
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Pour the mixture over the leeks, ensuring they are partially submerged.
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Season lightly with salt and black pepper (remember miso adds saltiness).
Braise and Finish in the Oven
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Preheat oven to 190°C (375°F).
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Transfer the pan to the oven and braise uncovered for 20–25 minutes, basting occasionally.
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Check tenderness with a fork — the leeks should be soft but still hold shape.
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Reduce the liquid slightly on the stovetop if you prefer a thicker glaze.
Serve and Garnish
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Arrange leeks on a platter, drizzle with the miso-maple glaze, and garnish with chopped parsley or chives.
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Serve warm alongside roasted chicken, salmon, or vegetarian mains.