Vegetables with Salsa Romesco

  • Preparation time 45 min.
  • easy

Preparation

Romesco sauce:
Soak the dried cherry peppers in a small bowl of lukewarm water. Wash the tomatoes and place them on a baking tray with the almonds and garlic and bake in a preheated oven at 180° for about 20 minutes. However, check the almonds after about 8-9 minutes and remove them as soon as they are golden and give off a roasted aroma. Do the same with the garlic.

When the tomatoes are well glazed, remove the tray from the oven and leave the ingredients to cool.
Peel the roasted garlic and tomatoes and put them in the kitchen blender with 1/2 tsp Foc spicy olive oil. Remove the peppers from the water, dry with kitchen paper and chop with a knife.

Puree the almonds, tomatoes, garlic and spices completely, then with the machine running, slowly add the olive oil until the sauce has a thick and creamy consistency, then add 2-3 tbsp vinegar and mix well again.

Taste the sauce and add a little more vinegar and sugar if desired, season with salt and pepper to taste. Leave the sauce to stand for at least 2 hours.

 

Vegetables:
Prepare the vegetables in good time. Remove the outer leaves and the stalk of the cauliflower, if necessary cut it into 3-4 segments with your hands (if you cut it up, the cauliflower will fall apart during cooking).

Finely peel the carrots with a peeler and cut them in half.

Clean the spring onions and remove about 2/3 of the green.

Brush the potatoes thoroughly under running water with a vegetable brush. Wash the asparagus and cut off the woody end generously.

Cut the courgettes into thumb-thick sticks.

Put a pot of salted water on to boil, add the cauliflower, carrots and small potatoes to the boiling water, then add the asparagus after 10 minutes.
At the same time, heat the olive oil in a pan and slowly fry the courgettes and spring onions over a medium heat until translucent and golden brown.

After about 4 minutes, remove the asparagus from the salted water with a slotted spoon and rinse with cold water, then do the same with the carrots. Drain the potatoes and cauliflower, drain well and put the asparagus and carrots back into the hot pot to reheat.

Almond butter:
Toast the almonds in a small pan over a low heat until golden brown and add the butter to the pan. Melt the butter, allow to foam briefly and remove from the heat immediately.

Arrange the vegetables on a preheated platter, salt lightly, stir the almond butter well and spread evenly over the vegetables.
Serve immediately with plenty of Romanesco sauce and fresh white bread.

Quantity

Ingredients for 4 people

Ingredients

From the online shop

Suc de Cel extra virgin olive oil D.O.

18,95 € 17,99 €

Camp Mallorqui organic raw peeled almond

16,95 €

Camp Mallorquí organic chopped almonds

16,95 €

Organic Panela cane sugar

3,95 €

Suc de Cel Arbequina extra virgin olive oil D.O.

9,95 €

Ramallet tomatoes

5,99 € 4,90 €