Roasted Leeks with Romesco Sauce

Name: Roasted Leeks with Romesco Sauce
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 2 red bell peppers, cut in half and deseeded; 1 Italian tomato, cut in half; 1 cherry pepper; 1/4 cup (60 ml) olive oil; 1/4 cup (40 g) toasted blanched almonds; 3 tbsp (10 g) chopped stale bread; 1 garlic clove, chopped; 2 tsp (10 ml) sherry vinegar; 1/4 tsp smoked paprika; 1/8 tsp ground cumin; 3 medium leeks, cut in half lengthwise; 1/4 cup (60 ml) olive oil

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Preparation 30 min
Cooking 45 min
Cooling 20 min
Servings 6

Featured in the book Vegetables First (p. 56)

Végétarien
Végétalien
Sans lactose
Sans produits laitiers
Sans oeufs

Ingredients

Romesco Sauce
- 2 red bell peppers, cut in half and deseeded
- 1 Italian tomato, cut in half
- 1 cherry pepper
- 1/4 cup (60 ml) olive oil
- 1/4 cup (40 g) toasted blanched almonds
- 3 tbsp (10 g) chopped stale bread
- 1 garlic clove, chopped
- 2 tsp (10 ml) sherry vinegar
- 1/4 tsp smoked paprika
- 1/8 tsp ground cumin
Leeks
- 3 medium leeks, cut in half lengthwise
- 1/4 cup (60 ml) olive oil

Preparation

Romesco Sauce
- With the rack in the middle position, preheat the oven to 450ºF (230ºC).
- On a non-stick baking sheet or a sheet lined with parchment paper, place the bell peppers (skin-side up), tomatoes, and cherry pepper. Toss with 1 tbsp (15 ml) of the oil. Bake for 25 minutes or until the peppers begin to colour. Transfer the vegetables to an airtight container and let cool for 20 minutes. Remove the skin and seeds.
- In a blender, purée the peppers, tomato, and cherry pepper with the remaining ingredients. Season with salt and pepper. Set aside
Leeks
- On the same baking sheet, place the leeks cut-side down. Drizzle with the oil. Season with salt and pepper. Cover with aluminum foil but do not seal. Bake for 20 minutes or until the leeks are tender and golden. Remove the first layer of leek if it has toughened during the baking.
- Spread half the Romesco sauce over the bottom of a serving platter. Place the leeks cut-side up in the sauce. Serve with the remaining sauce on the side.

Note from Ricardo

The sauce is also great with grilled asparagus, in sandwiches, or with grilled meats.

Personal Note

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Roasted Leeks with Romesco Sauce

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