ROASTED CARROT ROMESCO
Romesco is one of Spain's classic sauces, typically made with bread and charred vegetables. I like to lighten it up by taking the bread out, adding more almonds, and swapping red peppers for carrots to give it an earthy dynamic. It's the perfect sauce to go along with just about anything, from grilled vegetables to fish.
Provided by Seamus Mullen
Categories condiment
Time 45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Roast the vegetables: Heat oven to 550 degrees F, or as high as your oven will go. Leaving the skin on, cut the onion in half vertically and place in roasting pan, cut side down. Cut the carrots in half horizontally and add to pan. Slice tomatoes in half and add to pan, cut side down. Cut head of garlic in half horizontally, discard the woody outermost layer, and add to pan, cut side down. Drizzle ¼ cup olive oil over the vegetables and roast until soft and lightly charred, about 15 minutes.
- Make the romesco: When the vegetables are roasted and cooled, remove the onion, tomato, and garlic skins and discard; add all the vegetables to the food processor. Deglaze the roasting pan by adding enough water to cover the bottom, heating to a low simmer, and scraping to release the brown bits (also known as "fond"). Meanwhile, pulse the vegetables in the food processor to a chunky mash. Add the sliced almonds, toasted almonds, salt, pimenton, vinegar, and 3 tablespoons of olive oil; pulse to combine.
- Finish the romesco: Add half of the deglazed pan juices to the food processor and continue to pulse to combine; then season to taste with more salt. With the motor running, add the remaining tablespoon of olive oil to finish. Serve with grilled vegetables, as a dip, or as a vinaigrette by mixing a few tablespoons of romesco with one part vinegar and two parts oil.
ROASTED VEGETABLES WITH CASHEW ROMESCO
Crisp yet fork-tender roasted vegetables get a spirited lift from a lively romesco sauce made with just a few ingredients. Each plays an important role: Roasted red peppers form the base of the sauce, cashews add creaminess and a bit of crunch, smoked paprika - along with other spices - provide a grounding depth. The sherry vinegar delivers a vibrant sparkle, and you can add more to your taste. Broccoli and cauliflower are the vehicles for the sauce here, but any combination of vegetables will work. The romesco will last for up to 1 week in the refrigerator in an airtight container.
Provided by Yewande Komolafe
Categories vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Place the broccoli and cauliflower on a sheet pan in an even layer. Drizzle with 1/4 cup oil, toss to coat and season lightly with salt and black pepper. Roast until the vegetables are crisp and lightly browned around the edges, 25 to 30 minutes.
- While the vegetables are roasting, in the bowl of a food processor, pulse the cashews and garlic until finely chopped. Add the roasted red peppers, smoked paprika, coriander, cumin, vinegar and 1/2 teaspoon salt, and pulse to incorporate. While the food processor is going, drizzle in the remaining ¼ cup of oil. Turn off, taste and add more salt and sherry vinegar to season if necessary. The sauce should be thick but spreadable and should easily drop off a spoon when lifted.
- Transfer the hot roasted broccoli and cauliflower to a serving platter. Spoon the cashew romesco on top. Serve immediately.
ROASTED ROOT VEGETABLES WITH ROMESCO SAUCE
After we make a batch of this romesco sauce, we put it on things like eggs, grilled cheese, and turkey sandwiches. We find any excuse we can think of to dunk and cover stuff in the incredibly versatile and tasty romesco.
Provided by Max Sussman
Yield Serves 4
Number Of Ingredients 12
Steps:
- 1. To make the romesco, preheat the oven to 375°F (190°C). Spread the almonds on a large, heavy-duty baking sheet and toast in the oven, stirring once or twice, until fragrant and slightly darkened, about 10 minutes. Remove from the oven and immediately pour onto a plate to cool; the nuts can burn easily. Leave the oven on.
- 2. On the baking sheet, toss the tomatoes, bell peppers, onion slices, and garlic cloves with the 2 Tbsp olive oil and 1 tsp salt. Roast until all the vegetables are tender and slightly charred, 15-30 minutes. As each vegetable is done, transfer it to a bowl. The onions and garlic will cook first, followed by the peppers and then the tomatoes.
- 3. When all the romesco vegetables are done, transfer them to a blender or food processor. Add the vinegar, paprika, and cayenne and process to a smooth purée. Taste and adjust the seasoning. Set the romesco aside.
- 4. Clean off the baking sheet, then add the root vegetables and toss with the 2 Tbsp olive oil and 1 tsp salt. Spread the vegetables in a single layer and roast until tender and nicely caramelized, about 40 minutes. Arrange the roasted root vegetables on a platter and pour the romesco sauce over them. Serve right away.
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- In a blender (preferably) or food processor, combine everything but the olive oil. Securely fasten the lid and blend, starting on low and increasing the speed as you are able to gain traction.
- Once the ingredients are mostly blended, start drizzling in the olive oil while running the blender. Blend until you reach your desired consistency (I like my romesco sauce pretty creamy, but you might prefer it with a more chunky texture).
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