What are Nora peppers and can I substitute them in the Romesco sauce?

Nora peppers are a dried, sweet red pepper common in Spanish cuisine, providing a distinctive flavor to Romesco. If unavailable, dried ancho peppers can be used as an alternative.

How do I prepare the leeks for caramelization?

Wash the leeks thoroughly, then chop off and disregard the green parts, using only the white portion for this recipe.

What is the best way to mix the Romesco sauce ingredients?

The orthodox method is using a mortar, but you can also use a hand mixer. Be careful not to overdo it to maintain some texture.

How long should I cook the leeks to achieve caramelization?

Cook the leeks gently in the butter, sugar, vinegar, and salt mixture for approximately 25 to 30 minutes, or until they turn golden on the outside.

What can I use if I don't have Guindilla chillies for the Romesco sauce?

Guindilla chillies add a kick to the Romesco sauce; jalapeno peppers are a suitable alternative if you cannot find them.

1.9K Views 11 years ago

Caramelized Leeks With Romesco Sauce
[Vegan]

Name: Caramelized Leeks With Romesco Sauce [Vegan]
Cook time: 30 min
Yield: 4 servings
Ingredients: Romesco Sauce:; 5 tomatoes (ripe, medium-sized); 12 cloves garlic; 4 Ñora pepper (alternatively use dried ancho peppers); 2 Guindilla chillies (alternatively use jalapeño peppers); 2 tablespoons almonds, roasted; 2 tablespoons hazelnuts, roasted; 2 slices white bread, toasted; 2 cups extra virgin olive oil; Generous 3/4 cup red wine vinegar; 2 tablespoons sweet pimentón; Salt; Leeks:; 6 leeks; 1 tablespoon extra virgin olive oil; 1/2 cup vegan butter; 1 tablespoon sugar; 1 tablespoon Sherry vinegar; 1/2 teaspoon salt

LE By: Lara and Eduardo

Author Bio

Lara and Eduardo are the Spanish couple behind the Spanish food and travel website HolaFoodie.... Read More

Order with Instacart Download Our App

Plated caramelized leeks, golden and tender, generously topped with a vibrant, reddish-orange Romesco sauce, ready to serve.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Caramelized Leeks With Romesco Sauce [Vegan, Gluten-Free]

Leeks are a highly underrated vegetable, in our opinion. Here they take center stage and are enhanced with a generous slathering of tangy Romesco sauce (which is considered a mother sauce in Spanish cooking). This unique, elegant veggie side is a breeze to make, and so delicious to boot!

Ingredients You Need for Caramelized Leeks With Romesco Sauce [Vegan]

Romesco Sauce:

5 tomatoes (ripe, medium-sized)
12 cloves garlic
4 Ñora pepper (alternatively use dried ancho peppers)
2 Guindilla chillies (alternatively use jalapeño peppers)
2 tablespoons almonds, roasted
2 tablespoons hazelnuts, roasted
2 slices white bread, toasted
2 cups extra virgin olive oil
Generous 3/4 cup red wine vinegar
2 tablespoons sweet pimentón
Salt

Leeks:

6 leeks
1 tablespoon extra virgin olive oil
1/2 cup vegan butter
1 tablespoon sugar
1 tablespoon Sherry vinegar
1/2 teaspoon salt

Order with Instacart Download Our App

How to Prepare Caramelized Leeks With Romesco Sauce [Vegan]

To Make the Romesco Sauce:

First, hydrate the dry peppers in a bowl with hot water for at least 2-3 hours. Remove the seeds and reserve the flesh.
Preheat the oven to 350ºF. Roast the tomatoes and the garlic cloves. Take the garlic out after 12 minutes and leave the tomatoes for another five minutes.
Peel the tomatoes, garlic, Ñoras, almonds, and hazelnuts.
Toast the slice of bread.
Put everything together with the oil and the vinegar in a bowl and mix thoroughly. The orthodox way to mix it is with the help of a mortar but you can also use a hand mixer being careful not to overdo it.
Add in the pimentón, a pinch of salt and a Guindilla top to give it a kick. Mix again, taste it and correct the amount of salt and/or vinegar if needed.

To Make the Leeks:

Wash the leeks thoroughly, chop the green bit off, and disregard it. For this recipe, we’ll only use the white part of the leek.
Heat a medium-sized saucepan and gently melt the butter, sugar, vinegar and salt.
Add the leeks and cook gently for around 25 to 30 minutes, until they turn golden on the outside.
Serve together with a generous amount of Romesco sauce.