Name: Spanish romescu baby leeks
Yield: Serve 4
Ingredients: 2 red peppers, roasted and peeled; 1 tablespoon chopped fresh flat-leaf parsley; salt and freshly ground black pepper; 1 garlic clove, crushed; 1 red chilli; 1 teaspoon tomato puree; 1 tablespoon dry white wine; ½ teaspoon sugar; 1 bay leaf; sprig of thyme; sprig of rosemary; 100 g ripe tomatoes; 4 tablespoons extra-virgin olive oil; juice of ¼ lemon; 4 coriander seeds, crushed; 90 g almonds, peeled and toasted; 2 garlic cloves, crushed; 500 g baby leeks, trimmed, but left whole; 1 slice of country-style loaf, crusts removed

Preparation info

Serve
4

Difficulty
Easy

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

A simple dish using leeks poached in an aromatic broth, lifted with a puree of red peppers, chilli and almonds. It is ideally eaten at room temperature to appreciate it at its best. Artichokes are also good served this way. Serve with lots of crusty bread to mop up the wonderful juices.

Ingredients

For the Puree

4 tablespoons extra-virgin olive oil
1 slice of country-style loaf, crusts removed
juice of

Method

For the puree, heat the olive oil in a frying pan over a moderate heat, add the bread and fry until golden. Transfer to a food processor and add the lemon juice, garlic and almonds and blend to a smooth paste. Add the roasted peppers, tomato puree, chilli and tomatoes and blend again until smooth and creamy in texture.

Place the oil, wine, sugar, bay leaf, thyme, rosemary, garlic and co