Charred Baby Leeks with Romesco Sauce



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Charred Baby Leeks with Romesco Sauce

Recipe from Gozney


Ingredients


  • 12-14 Baby Leeks, washed thoroughly

Romesco Sauce

  • 1 Roasted Red Pepper from a jar, diced
  • 1 Clove Garlic
  • 1.5 oz Flaked Almonds, toasted
  • 1/2 tsp Tomato Puree
  • 1 Tbsp Smoke Paprika
  • Pinch of Chili Flakes
  • 1 Tbsp Parsley, chopped
  • 1 Tbsp Sherry Vinegar
  • 1/2 C Olive Oil

Directions



  1. Start by making the Romesco sauce by popping all the ingredients except the oil into a food processor and gradually adding the oil while continually blending. Season well and set to one side.

  2. Take the washed leeks and pop them into a cast iron pan or tray. Pop the tray under the broiler or on the stovetop on high heat and allow the leeks to burn and char, tossing occasionally for around 8 minutes or until the leeks are softened.

  3. Serve the leeks with the Romesco dipping sauce on the side. To eat, peel back the charred outer layer and discard, dip the remaining leek into the sauce and enjoy!


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