Leeks are great. But you already know that. What you might not know is how great they are when you caramelize them and serve them together with romesco sauce. If that’s the case then it’s all good. Just keep reading.
Everytime I cook this recipe I think of the traditional Catalan calçots. In a way it looks a pretty similar preparation, although the fact that these are not calçots but leeks – plus the caramelization process of course – makes it a very different dish altogether.
This is a quick and easy to prepare recipe that makes a great starter but also a wonderful companion to a roast chicken or even some oven-baked fish.
And please remember to check our recipe to make Romesco sauce before you start preparing your caramelized leeks!
- For the caramelized leeks:
- 6 Leeks
- 1 tbsp Extra virgin olive oil
- 125 g Butter
- 1 tbsp White sugar
- 1 tbsp Sherry vinegar
- 1/2 tsp Salt
- For the Romesco sauce:
- - Check the link above for our Romesco recipe
- First prepare the Romesco sauce by following the instructions as per our Romesco sauce recipe.
- Wash the leeks thoroughly, chop the green bit off and disregard it. For this recipe we’ll only use the white part of the leek.
- Heat a medium-sized saucepan and gently melt the butter, the sugar, the vinegar and the salt.
- Add the leeks and cook gently for around 25 to 30 minutes, until they turn golden on the outside.
- Serve together with a generous amount of Romesco sauce.