Roasted Leeks with Romesco Sauce
Roasted Leeks with Romesco Sauce
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
Instructions
- 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
Roasted Leeks with Romesco Sauce