Leeks with Romesco Sauce

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by: Tamara






Whenever I grill vegetables, I think of one summer evening when I made them with a culinary diva. The legendary Julia Child. I had read every cookbook she had written and watched her on television for hours and hours. That evening she said "Oh, I don’t like grilled vegetables at all, do you? People grill them into a mish-mash and make them all taste the same. You don’t cook fish and chicken the same way for the same meal. I think each vegetable should have its own taste, too.".




ingredients

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serves: 4

8-12 slender leeks (each about 1 inch thick)

Extra virgin olive oil

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

SAUCE:

2 medium red bell peppers

1/4 cup whole almonds

1 medium garlic clove

1/2 cup loosely packed fresh Italian parsley leaves and tender stems

2 teaspoons sherry wine vinegar

1/2 teaspoon kosher salt

1/8 teaspoon ground cayenne pepper

1/4 cup extra virgin olive oil

Nutrition Facts
Leeks with Romesco Sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 276

  • Total Fat: 17.1 g
  •     Saturated Fat: 2.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 488 mg
  • Total Carbs: 29.3 g
  •     Dietary Fiber: 4.6 g
  •     Sugars: 8.4 g
  • Protein: 4.6 g
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preparation

1.  To make the sauce: Grill the bell peppers over Direct Medium heat until they are black and blistered all over, 12 to 15 minutes, turning occasionally. Place the peppers in a small bowl and cover with plastic wrap to trap the steam. Set aside for at least 10 minutes, then peel the skins from the peppers and discard the skins, stems, and seeds.

2.  In a small skillet over medium heat, toast the almonds until their aroma is apparent, 3 to 5 minutes, stirring occasionally. In a food processor, finely chop the garlic. Add the almonds and process until finely chopped. Add the peppers, parsley, vinegar, salt, and cayenne. Process to create a coarse paste. With the motor running, slowly add the oil and process until you have a fairly smooth sauce.

3.  Remove the dark green tops off each leek, cutting about 2 inches above the point where the leaves begin to darken. Trim just enough of each root end to remove the stringy parts, but leave enough of each root end to hold the end together. Slit each leek lengthwise, starting about 1 inch from the root end and cutting all the way through the other end. Remove the first layer of tough outer leaves on each leek. Rinse the leeks under water, opening up the layers to remove any dirt. Stack the cleaned leeks in a steamer basket. Steam the leeks over boiling water until a sharp knife inserted in the root end slides out easily, 4 to 5 minutes. [The leeks may be prepared up to this point a few hours ahead.]

4.  Pat the leeks dry with paper towels. Lightly brush or spray them with oil and season with salt and pepper. Grill over Direct Medium heat until well marked and warm, 3 to 5 minutes, turning once. Serve warm with the sauce.

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