Time: 6 min.
Complexity: easily
Servings: 4

Broccoli with nutty Romesco sauce - detailed recipe.

Ingredients:

• 2 cloves of garlic
• 1/4 cup olive oil
• 85g canned roasted sweet peppers (drained)
• 1/2 cup walnuts
• 2 tablespoons of water
• 1 tbsp tomato paste
• 1 tbsp sherry vinegar
• 2 tsp smoked paprika
• 1/2 tsp coarse salt
• 1/4 teaspoon ancho chili powder
• Broccoli for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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broccoli cabbage, tomato paste, sherry vinegar, paprika, garlic, sweet pepper, chili seasoning

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Preparation:

Step 1
• Sauté 2 cloves garlic in 1/4 cup olive oil over medium heat for 3 minutes. Grind together with 3 oz (85 g) canned roasted bell peppers (drained), 1/2 cup walnuts, 2 tbsp. water, 1 tbsp. each tomato paste and sherry vinegar, 2 teaspoons smoked paprika, 1/2 teaspoon coarse salt, and 1/4 teaspoon ancho chili powder. Serve the nutty romesco sauce over steamed broccoli.

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