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

Roasted Leeks with Romesco Sauce

Preparation

30 MIN

Cooking

45 MIN

Cooling

20 MIN

Servings

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.