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Roasted leek with paprika sauce
Leek from the oven with a sauce of pointed pepper, almonds, red wine vinegar and cumin.
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Slice the garlic and mix with the oil. Season with (freshly ground) pepper and possibly salt.
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Remove the bottom and the dark green part of the leeks. Cut the leeks in half lengthwise and wash them under the tap.
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Cut each leek into 2 short pieces and place on a griddle covered with parchment paper.
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Cut the potatoes into quarters. Cut the bacon into 2 x 2 cm cubes. Mix the potatoes and the bacon and place on the baking tray next to the leek.
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Divide the garlic oil. Roast for approx. 45 minutes at the bottom of the oven. Spoon halfway.
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Place the peppers in the oven dish and place on a grid in the top of the oven. Rooster 30 min.
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Take the peppers out of the oven and put them in a plastic bag. Button and leave for 10 minutes.
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Remove the skin, the stalk and the seeds from the peppers and cut the flesh into pieces.
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Slice the garlic. Put in a tall cup with the peppers, almonds, red wine vinegar and cumin.
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Puree with the hand blender into a thick sauce (romesco). Season with (freshly ground) pepper and possibly salt.
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Remove the leeks and potato with bacon from the oven and remove the outer layer of the leek. Spoon the pepper sauce over the leek.
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Serve with the potatoes with bacon.
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Nutrition
610Calories
Sodium0% DV1.240mg
Fat51% DV33g
Protein42% DV21g
Carbs17% DV51g
Fiber52% DV13g
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