Romesco sauce is a wonderful accompaniment to a lot of foods. While I didn't have any nyora (traditional dried red peppers) to make a strict Romesco, substituting red bell pepper with some smoked paprika will work in a pinch. To the red pepper all you need are some almonds, garlic, olive oil, and salt. A very simple sauce, for a very simple vegetable: kohlrabi.
2 kohlrabi, bulbs only
1 large red bell pepper, seeded and chopped
2 cloves garlic, chopped
½ cup almonds, chopped
3 tbsp olive oil
1 tsp smoked paprika
1 tbsp red wine vinegar
fresh chopped parsley, for garnish
salt and pepper to taste
Preheat oven to 450°F. Peel and chop kohlrabi into one inch chunks. Heat 2 tbsp olive oil in an oven proof pan on the stove. When the oil is shimmering, add kohlrabi. Toss carefully to coat the kohlrabi in the oil and put into oven. Roast for about 25-30 minutes. Check frequently to make sure the kohlrabi isn't burning and stir to allow for even browning.
Meanwhile, heat 1 tbsp olive oil on the stove over medium-low heat. Add smoked paprika and garlic and gently cook for a few minutes. Add red bell pepper and almonds and cook until the bell pepper is just done. Remove from heat and place in a food processor. To the mixture add red wine vinegar. Carefully process the mixture until just smooth. Some chunks are okay, but nothing too big. Season to taste with salt and pepper and serve with kohlrabi garnished with parsley.