Description
Delicious Romesco Sauce with Braised Leeks for Easy Meals
Ingredients
Scale
- 4 Leeks (Use spring onions as a substitute if needed.)
- 2 tablespoons Olive Oil (Good quality oil enhances flavors.)
- 2 Red Peppers (Fresh red bell peppers.)
- 1 cup Cherry Tomatoes (Quality tomatoes are best for roasting.)
- 1 Chili (Optional for heat.)
- 1/2 cup Almonds (Roast a tray for added depth.)
- 1 head Garlic (Roast for optimal flavor.)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Cumin
- 2 tablespoons Vinegar (Sherry or red wine vinegar.)
- 1/2 cup Breadcrumbs (To thicken the sauce.)
- 1 tablespoon Parsley (Optional garnish.)
Instructions
- Preheat your oven to 350°F (175°C). Spread the almonds on a baking sheet and roast for about 8-10 minutes, until fragrant.
- Increase the oven temperature to 425°F (220°C). Place the red peppers, cherry tomatoes, garlic, and optional chili on a baking sheet. Roast for 20-25 minutes until charred and soft.
- In a skillet, heat some olive oil over medium heat. Add the leeks, cooking them for about 5-7 minutes until they’re slightly golden. Pour in vegetable stock and simmer for an additional 10-15 minutes until tender.
- Once the vegetables are roasted, combine the almonds, roasted veggies, smoked paprika, cumin, vinegar, and a pinch of salt in a blender. Blend until smooth.
- Spoon the romesco sauce onto plates and gently place the braised leeks on top. Garnish with chopped almonds and fresh parsley.
Notes
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Oven Roasting and Skillet Cooking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: Romesco Sauce, Braised Leeks, Healthy Appetizer