makes 2 servings

• 3 kohlrabi bulbs, peeled and cut into 1“ chunks
• 1 large red bell pepper, seeded and chopped
• 2 cloves garlic (or scapes), minced
• 1/2 cup raw almonds, chopped (pine nuts or hazelnuts work, too)
• 4 tbsp olive oil
• 1 tsp smoked paprika
• 1-2 tbsp tomato paste (optional)
• 2 tbsp red wine vinegar
• salt and pepper to taste
• fresh basil, mint, or fennel fronds for garnishing

Preheat the oven to 450 degrees F. Heat 2 tbsp of olive oil in an oven-proof pan on the stove; when hot, carefully add the kohlrabi, stir to coat, and place in the oven for 25-30 minutes. Occasionally stir the kohlrabi for even browning.

While roasting the bulbs, heat the other 2 tbsp of olive oil in a pot over medium-low heat; add the garlic (or scapes) and paprika and cook for a few minutes, stirring frequently. Add the bell pepper, almonds, tomato paste (if using), and vinegar; cook until the peppers soften, again stirring frequently to prevent burning. Remove from heat; blend until desired consistency is reached (you could use either an immersion blender or food processor; I suggest the latter because of the nuts). If you would like a thinner sauce, you may need to add a splash of water and blend again. Serve with the kohlrabi and garnish with either fresh basil or mint chiffonade or fennel fronds. Enjoy!

source: adapted by WFCF from http://www.sixcoursedinner.com/2009/02/romesco-sauce-is-wonderful.html

tags: vegetarian, vegan, pareve