Roasted Leek Boats with Creamy Lemon Rice, Golden White Beans and Roasted Carrot Miso Sauce

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a baking tray with parchment paper.

2. 2

   Slice the leeks lengthwise without cutting all the way through the base, gently open them, and wash well between the layers. Place them on the tray with the carrots and the whole garlic clove for the sauce.

3. 3

   Drizzle the leeks, carrots, and whole garlic clove with 2 tablespoons olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Roast for 25 minutes at 220°C / 425°F, until the leeks are tender and the carrots are golden.

4. 4

   Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the onion and cook for 5 minutes until translucent. Add the 2 chopped garlic cloves and cook for 30 seconds.

5. 5

   Stir in the rice and cook for 1 minute to lightly toast it. Add 480 ml (2 cups) vegetable broth, the coconut milk, lemon zest, half of the lemon juice, 1/2 teaspoon salt, and a few grinds of black pepper. Bring to a boil, reduce the heat, cover, and cook for 18 minutes, or until the rice is tender and creamy.

6. 6

   Heat a small skillet over medium heat with a drizzle of olive oil from the tray or a few extra drops if needed. Add the white beans, smoked paprika, thyme leaves, and a pinch of salt. Sauté for 4 to 5 minutes until golden in spots.

7. 7

   Transfer the roasted carrots and roasted garlic to a blender. Add the white miso, cumin, the remaining 240 ml (1 cup) vegetable broth, and the rest of the lemon juice. Blend until smooth. Taste and adjust salt and pepper.

8. 8

   Once the leeks are roasted, gently press them open into boat shapes. Spoon a layer of carrot sauce onto each plate or serving platter. Set the roasted leeks on top.

9. 9

   Fluff the rice with a fork and spoon the creamy rice into the leeks. Finish with the golden white beans and chopped parsley.

10. 10

    Serve hot, with extra black pepper on top if desired.