Roasted Leeks with Romesco Sauce

Roasted Leeks with Romesco Sauce

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  • Preparation 30 min
  • Cooking 45 min
  • Cooling 20 min
  • Servings 6
Featured in RICARDO Magazine (Vegetables First)

Categories

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

  • Leeks

Note from Ricardo

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

Personal Note