Seared vegetables with romesco sauce

Seared vegetables with romesco sauce

Based on 12 ratings
Sponsored

Heather Sperling and Emily Fiffer, Chefs, Botanica, Los Angeles

botanicarestaurant.com

“This dish stands for the way we cook at 'Botanica.' Fresh and healthy ingredients become a colorful artwork that also tastes delicious. The red pepper sauce gives it a special twist! This recipe has been slightly adapted from the original for the home chef.”

Difficulty

Easy 👌
60
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
red bell peppers
jalapeño
2 cloves garlic
60 ml olive oil
1 tbsp red wine vinegar
140 g almonds
30 g cilantro
2 tsp smoked paprika powder
lemon (zest and juice)
20 purple potatoes (small, boiled)
zucchini
cauliflower
leeks
olive oil for frying
salt
pepper
smoked paprika powder
olive oil for garnish
Metric
Imperial

Utensils

  • baking sheet
  • oven
  • food processor
  • fine grater
  • cutting board
  • knife
  • frying pan
  • grill pan

Nutrition per serving

Cal
494
Protein
14g
Fat
34g
Carb
32g

Step 1/7

Preheat the oven to 230°C/450°F. Transfer red bell peppers to a baking sheet and roast for approx. 30 min., or until blistered and soft. Let cool for a few minutes.
  • 4 red bell peppers
  • baking sheet
  • oven

Preheat the oven to 230°C/450°F. Transfer red bell peppers to a baking sheet and roast for approx. 30 min., or until blistered and soft. Let cool for a few minutes.

Step 2/7

Remove and discard the seeds and stems, and peel the skin. Slice jalapeño and remove the seeds. In a food processor, combine the roasted peppers, jalapeños, garlic, olive oil, red wine vinegar, almonds, cilantro, and smoked paprika powder. Zest and juice lemon, and add to the food processor. Season to taste with salt. Blend until smooth.
  • 1 jalapeño
  • 2 cloves garlic
  • 60 ml olive oil
  • 1 tbsp red wine vinegar
  • 140 almonds
  • 30 cilantro
  • 2 tsp smoked paprika
  • 1 lemon
  • salt
  • food processor
  • fine grater
  • cutting board
  • knife

Remove and discard the seeds and stems, and peel the skin. Slice jalapeño and remove the seeds. In a food processor, combine the roasted peppers, jalapeños, garlic, olive oil, red wine vinegar, almonds, cilantro, and smoked paprika powder. Zest and juice lemon, and add to the food processor. Season to taste with salt. Blend until smooth.

Step 3/7

Lightly crush each boiled potato with the side of a knife. Heat some olive oil in a frying pan over medium heat, add potatoes, season with salt, and fry for approx. 20 min., or until potatoes just start to crisp from both sides.
  • 20 purple potatoes
  • salt
  • olive oil for frying
  • frying pan

Lightly crush each boiled potato with the side of a knife. Heat some olive oil in a frying pan over medium heat, add potatoes, season with salt, and fry for approx. 20 min., or until potatoes just start to crisp from both sides.

Step 4/7

While the potatoes are frying, cut zucchini into bite-sized pieces. In a grill pan, grill zucchini for approx. 15 min with some oil. Remove cauliflower stem and cut cauliflower into bite-sized pieces. Sauté cauliflower for approx. 15 min. over medium-high heat in a frying pan. Season with salt and pepper, and set aside.
  • 1 zucchini
  • 1 cauliflower
  • salt
  • pepper
  • olive oil for frying
  • frying pan
  • grill pan
  • cutting board
  • knife

While the potatoes are frying, cut zucchini into bite-sized pieces. In a grill pan, grill zucchini for approx. 15 min with some oil. Remove cauliflower stem and cut cauliflower into bite-sized pieces. Sauté cauliflower for approx. 15 min. over medium-high heat in a frying pan. Season with salt and pepper, and set aside.

Step 5/7

Cut leek into 5-cm/2-in. pieces and halve lenghtwise. In a frying pan, sauté for approx. 10 min., cut-side down, until they caramelize and char slightly, then flip and sauté for a few minutes on the other side, until softened. Set aside.
  • 3 leeks
  • olive oil for frying
  • frying pan

Cut leek into 5-cm/2-in. pieces and halve lenghtwise. In a frying pan, sauté for approx. 10 min., cut-side down, until they caramelize and char slightly, then flip and sauté for a few minutes on the other side, until softened. Set aside.

Step 6/7

Remove crushed potatoes from heat and season well with salt, pepper, and a sprinkle of smoked paprika powder to taste.
  • salt
  • pepper
  • smoked paprika powder

Remove crushed potatoes from heat and season well with salt, pepper, and a sprinkle of smoked paprika powder to taste.

Step 7/7

Mound the romesco sauce in the center of a large plate and serve with crushed potatoes, seared leeks, zucchini, and cauliflower. Garnish with a drizzle of olive oil and a sprinkle of salt. Enjoy!
  • olive oil for garnish
  • smoked paprika powder for garnish
  • salt

Mound the romesco sauce in the center of a large plate and serve with crushed potatoes, seared leeks, zucchini, and cauliflower. Garnish with a drizzle of olive oil and a sprinkle of salt. Enjoy!