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Romesco is a Catalonian sauce made from tomatoes and nuts—and it makes a delicious pre-meal appetizer or snack with veggies! It pairs beautifully with harissa-spiked hummus. Make this romesco as smooth or chunky as you like—and up to three days ahead. Use leftovers as a sandwich spread or sauce to top meat or pasta. Sunchokes are sometimes labeled as Jerusalem artichokes. If you can’t find them, sub fingerling potatoes.

Paige Grandjean
This Story Originally Appeared On cookinglight.com

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Credit: Greg DuPree

Recipe Summary

active:
20 mins
total:
1 hr 15 mins
Yield:
Serves 16 (serving size: 2 tbsp. romesco and about 2 1/2 oz. vegetables)
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Ingredients

ROMESCO
FRESH AND ROASTED VEGETABLES

Directions

Instructions Checklist
  • Prepare the romesco: Preheat oven to 325°F with oven rack in middle of oven. Spread hazelnuts and bread in an even layer on a rimmed baking sheet. Bake at 325°F until hazelnuts are toasted and bread is slightly dried, about 8 minutes. Using a towel, rub off hazelnut skins. Set aside hazelnuts and bread.

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  • Turn on broiler to high with oven rack in top third of oven. Place bell peppers on a rimmed baking sheet. Broil, turning occasionally, until charred, about 14 minutes. Set oven temperature to 425°F. Transfer peppers to a bowl. Cover tightly with plastic wrap, and let stand 10 minutes. Peel, stem, and seed bell peppers.

  • Tear toasted bread into small pieces; place in a food processor. Add toasted hazelnuts, almonds, and garlic; process until finely chopped, about 20 seconds. Add charred bell peppers, sun-dried tomatoes, oil, vinegar, paprika, salt, and cayenne. Process until almost smooth, about 30 seconds. Set aside.

  • Prepare the fresh and roasted vegetables: Toss together sunchokes, half of fennel, half of carrots, oil, and salt on a rimmed baking sheet. Roast at 425°F until tender, 30 to 35 minutes.

  • Spoon romesco into a serving bowl. Serve with roasted vegetable mixture, radish slices, endive leaves, and remaining fresh fennel and carrots.

Nutrition Facts

190 calories; fat 13g; saturated fat 3g; protein 8g; carbohydrates 20g; fiber 9g; sugars 11g; sodium 318mg.
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