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Stoddard Whitridge
Grilled leeks with romesco
Leek grilled on the barbecue with a romesco of paprika, almonds, paprika, cumin, chili flakes and garlic.
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Ingredients
Directions
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Light the barbecue.
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Place the peppers on the grid of the barbecue and grill in approx. 15 minutes until the skin is blackened. Times regularly.
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Take the barbecue and let it cool for 15 minutes in a pan with lid or in a covered bowl.
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In the meantime, place the whole leeks on the grid of the barbecue. Roast them for about 15 minutes until they are completely blackened. Times regularly.
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Halve and remove the stalks and seeds from the peppers and remove the skin. Cut the flesh into coarse pieces.
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Put together with the almonds, oil, vinegar, paprika, ground cumin, chilli flakes and garlic in a high bowl.
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Puree with the hand blender into a smooth sauce (romesco). If necessary, season with salt.
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Take the leek from the barbecue and allow to cool slightly. Cut off the underside, halve in length and remove the blackened leaves.
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Serve the leeks together with the romesco.
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Nutrition
240Calories
Sodium17% DV400mg
Fat23% DV15g
Protein14% DV7g
Carbs5% DV14g
Fiber40% DV10g
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