Instant Pot Sherry-Braised Leeks on Toast with Red Pepper-Hazelnut Relish

Name: Instant Pot Sherry-Braised Leeks on Toast with Red Pepper-Hazelnut Relish
Yield: Serves 4
Cuisine: Spanish & Portuguese
Ingredients: ½ cup, jarred roasted red peppers, rinsed, patted dry, and chopped fine; ¼ cup, hazelnuts, toasted, skinned, and chopped; ¼ cup, extra-virgin olive oil, divided; 2 tablespoons, chopped fresh parsley; 1 teaspoon, sherry vinegar; 1 , small garlic clove, minced; 1 teaspoon, table salt, divided; 4 , leeks, trimmed to bottom 6 inches, halved lengthwise, and washed thoroughly; 2 sprigs, fresh rosemary; ⅓ cup, dry sherry; ⅔ cup, water; 3 ounces (¾ cup), goat cheese, softened; 4 (½-inch-thick) slices rustic 100 percent, whole-grain bread, toasted

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A cookbook recipe exclusively for All-Access members from Healthy and Delicious Instant Pot

SERVES4

TIME45 minutes

Instant Pot Sherry-Braised Leeks on Toast with Red Pepper-Hazelnut Relish

A cookbook recipe exclusively for All-Access members from Healthy and Delicious Instant Pot

WHY THIS RECIPE WORKS

In Catalonia there is a famed dish of grilled calçots (a type of local spring onion) served with a loose romesco —a sauce made of pounded almonds, garlic, peppers, oil, and vinegar. Here, halved leeks stood in for the calçots, and we used t...

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