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Charred and perfectly Roasted Leeks with Catalonian Romesco Sauce is a fabulous way to celebrate the Fall season’s bounty.

roasted leeks with Catalonian Romesco Sauce

ROASTED LEEKS WITH CATALONIAN ROMESCO SAUCE

My recipe for Roasted Leeks with Catalonian Romesco Sauce is one I created after tasting a fabulous version in Spain.

I first delighted in the pleasures of Romesco sauce while at a private food tasting in Barcelona.  We sampled long, wild onions straight off a large sizzling grill and dragged them through a tray of the spicy sauce.  Then we held them above our mouths and ate them from bottom to top in the traditional peasant fashion.   

We enjoyed a wide selection of traditional Spanish treats on this “off the grid” tour, but this was, by far, my favorite of the bunch.  It was quite a sight, everyone laughing and munching the roasted vegetables with romesco sauce dribbling from our lips.  No one cared, and we ate and drank with abandon until our car arrived to take us back to our España digs.  Oh, what a night…

 

roasted leeks with catalonian romesco sauce
Photo Credit: Associated Press

It was an enchanting evening that felt like an article you read about in Travel & Leisure magazine, and hope one day to experience.   It was so worth the extra planning and effort!

 

ROASTED LEEKS WITH CATALONIAN ROMESCO SAUCE

When preparing Roasted Leeks with Catalonian Romesco Sauce at home, you can use either your outdoor grill or oven.  I can assure you, either method will produce amazingly tender and luscious results.  

As with any leek recipe, you’ll want to make sure that they’re cleaned well before roasting.  Since you’ll slice each leek vertically, they’re really easy to clean with running water.  Make sure you drain them, cut-side down on paper towels before continuing with the recipe.

roasted leeks with catalonian romesco sauce

ROASTED LEEKS WITH CATALONIAN ROMESCO SAUCE

Catalonian Romesco Sauce is a tomato and roasted pepper sauce that’s traditionally thickened with ground toasted almonds.  Throughout the region many variations can be found, using white wine vinegar instead of sherry vinegar or replacing the almonds with pine nuts or hazelnuts.  It’s really just a matter of where you’re eating it at.  

The dish is said to have originated in the fishing villages along the coast where they ate romesco sauce with the fresh catch-of-the-day.  It’s also popular to eat with vegetables as we are today, or even roasted lamb.  As you can see, Catalonian Romesco Sauce can be very versatile!

 

roasted leeks with Catalonian romesco sauce

I hope you give this fabulous recipe for Roasted Leeks with Catalonian Romesco Sauce a try while you still have your grill out. 

Why not do the whole “appetizer” outdoors, eating it in the traditional manner like we did in Barcelona? I promise, you and your guests will have a memorable time, and perhaps a few chuckles along the way.  Don’t forget the napkins!

The printable recipe card is at the bottom of this article.

 

WANT SOME MORE RECIPES FOR SPANISH TAPAS?

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Romantic Tapas for Two

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Chilled Mussels in Tangy Vinaigrette

Spanish Patatas Bravas

 

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roasted leeks with Catalonian Romesco Sauce

Roasted Leeks with Catalonian Romesco Sauce

Yield: 8 Servings
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes

Charred and perfectly Roasted Leeks with Catalonian Romesco Sauce is a fabulous way to celebrate the Fall season's bounty.

Ingredients

  • 5 large leeks, bottoms and tops trimmed
  • Olive oil
  • Freshly ground black pepper and kosher salt
  • 1 cup roasted red bell pepper (from a jar), chopped
  • 2 Tbsp. garlic, finely chopped
  • ½ cup slivered almonds, lightly toasted
  • 1/3 cup tomato puree
  • 2 Tbsp. fresh flat-leaf parsley, chopped
  • 1 tsp. cayenne powder
  • 2 tsp. onion powder
  • 2 Tbsp. sherry vinegar
  • 1 1/2 tsp. smoked paprika
  • ½ cup extra-virgin olive oil
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper

Instructions

ROAST LEEKS

  1. Preheat oven to 450°F. Lightly oil a large rimmed baking pan.
  2. Cut leeks in half lengthwise, rinse well to remove any sand and grit. Drain cut-side down on paper towels.
  3. Place leeks on prepared pan, cut side up. Lightly brush with olive oil and season with salt and pepper. Turn cut side down and repeat process.
  4. Roast leeks in preheated oven 6-8 minutes on the first side. Using tongs to turn over, flip the leeks over and roast for 5-7 more minutes.


PREPARE ROMESCO SAUCE

1. Place all the ingredients (except oil) in a food processor until well blended.

2. With the food processor running, slowly add oil. Process until smooth and creamy. Season with kosher salt and freshly ground pepper to taste. Can be served chilled or at room temperature.

Notes

Catalonian Romesco Sauce can be chilled in refrigerator for up to 5 days.

Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 214Total Fat 19gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 16gCholesterol 0mgSodium 92mgCarbohydrates 11gFiber 2gSugar 3gProtein 2g
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