WRITTEN BY
SERVES:
Serves 4 (as a side)
Prep Time:
10
Cook Time:
20

Umami-rich miso-braised leeks & fennel with crunchy cashew nuts, making it deliciously flavourful. Perfect side or meal!

  • 1 Leek
  • 1 Fennel bulb (optional)
  • 2 cloves garlic, crushed
  • 2 tablespoons miso paste
  • ½ tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon rice wine vinegar
  • 150 ml water
  • 1 chilli pepper or chilli flakes
  • ¼ cup toasted cashew nuts
  • 2 teaspoons toasted sesame seeds
  • Fennel fronds
  1. Slice the leek down the middle. Place the halved leek under running water and separate the leaves to allow the water to flow through the leaves and remove the dirt. Slice the halved leeks into thirds. Slice the fennel bulb into quarters.
  2. Heat a large frying pan with oil. Place the leeks and fennel flat side down into the pan and sear on both sides for 3-4 minutes until slightly browned.
  3. In a bowl, combine the miso paste, water, crushed garlic, sesame oil, soy sauce, rice wine vinegar, and chilli.
  4. Pour the braising liquid into the pan, cover with a lid, and cook for 12-15 minutes over medium heat.
  5. Remove from the heat and sprinkle over the sesame seeds, cashew nuts, and fennel fronds.

Serve as a side dish or add to rice or noodles with your choice of protein.

wonkybox

Miso & Chilli Braised Leeks and Fennel

Umami-rich miso-braised leeks & fennel with crunchy cashew nuts, making it deliciously flavourful. Perfect side or meal!
WRITTEN BY
ABOUT
ABOUT

tell us what you think

tempting recommendations

Homemade Ugli fruit and mint granita in bowls, icy and bright, made with seasonal rescued citrus from Wonky Box
Ugli Fruit & Mint Granita

The coolest freezer treat of the season comes from a collab with Wonky citrus and Kylee - the brains behind The Modern Preserver.

Creamy swede and leek salad served in a bowl, a lighter low-carb twist on classic potato salad using seasonal veg from Wonky Box.
Swede & Leek “Potato” Salad

A creamy, comforting swede salad with mellow leek and lemon-dill mayo. A smart, seasonal twist on classic potato salad.

Colourful spring salad made with roasted kumara, avocado, shredded greens, and broccoli, topped with sesame seeds and tamari-ginger dressing.
'Any Veg' Spring Salad

Use up what’s in your box with this chuck-it-together Any-Veg Spring Salad - fresh, flexible, and full of flavour.

Hearty satay squash, mushroom and cauliflower curry with chickpeas, coconut milk and peanuts in a blue pot - a creamy, plant-based dinner idea.
Satay Squash, Mushroom & Cauliflower Curry

Creamy satay curry with squash, mushrooms & cauliflower - a nutty, hearty, plant-based dinner perfect for autumn evenings.