MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Miso Leeks w/White Beans
Categories: Vegetables, Beans, Herbs, Breads
Yield: 4 servings

MMMMM---------------------------LEEKS--------------------------------
2 lg Leeks (1 lb); roots &
- wrinkled tops trimmed,
- stalks halved lengthwise,
- white and green parts thin
- sliced
Extra-virgin olive oil
Salt & pepper
2 cl Garlic; thin sliced
2 Fresh thyme sprigs
4 lg Eggs
28 oz (2 cans) white beans;
- drained
Handful tarragon or parsley
- leaves; rough chopped, to
- serve
Toasted bread (opt); for
- serving

MMMMM----------------------MISO VINAIGRETTE---------------------------
4 ts White miso paste
1 ts Dijon mustard
1 cl Garlic; grated
2 ts Red-wine vinegar
2 tb Extra-virgin olive oil

Prepare the leeks: Place the sliced leeks into a
colander and rinse them well, rubbing to loosen any
dirt. Rinse them again and drain well. (There is no need
to dry them, as the residual water is useful in cooking
the leeks.)

Heat a large Dutch oven or skillet on medium-high for 1
to 2 minutes. Add 2 tablespoons of olive oil, along with
the leeks. Season generously with salt and black pepper
and cook, stirring occasionally, until the liquid cooks
off and leeks start to stick to the pan, 5 to 6 minutes.
Stir in the garlic and thyme. Reduce heat to low, cover,
and cook for 20 minutes, stirring occasionally.

Meanwhile, bring a medium pot of water to a boil over
high. Add the eggs and continue to cook over medium-high
for 7 minutes. (Make sure you set a timer.) Set up an
ice bath. Using a spider ladle or slotted spoon, remove
the eggs from the water and immediately add them to the
ice bath. Cool for 3 to 4 minutes, then peel and set
aside.

Make the vinaigrette: In a large bowl, whisk together
the miso paste, Dijon mustard, garlic, vinegar and olive
oil.

Uncover the leeks - they will have reduced into a silky,
jammy consistency. Discard the thyme, transfer the leeks
to the bowl and stir to coat in the miso vinaigrette.

Stir in the white beans and leave to cool for a few
minutes. Add about ¾ of the tarragon or parsley leaves
and toss gently to combine.

Divide the leeks and beans among bowls and drizzle each
with olive oil. Top with a halved jammy egg and finish
with the remaining herbs. Serve with toast, if
desired.Yield: 4

By: Hetty Lui McKinnon

Yield: 4 servings (about 4 heaping cups)

RECIPE FROM: https://cooking.nytimes.com

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