* Exported from MasterCook *
Green Bell Pepper and Dill Relish
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 15%)
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
2 large green bell pepper -- cored, seeded, and cut into 1- to 2-inch chunks
1 large shallot -- quartered
1 large garlic clove
1 teaspoon celery seed
1/4 cup fresh parsley -- finely chopped
1/2 cup fresh dill -- finely chopped
1 teaspoon dried tarragon -- crushed
1 1/2 tablespoons white wine -- or tarragon vinegar
salt and freshly ground pepper
In a food processor, combine the peppers, shallot, garlic, and celery seed and pulse rapidly until everything is finely chopped and a liquidy, bright green sauce forms.
Transfer to saucepan and boil over medium heat until virtually all the visible liquid has evaporated, about 5 minutes. Cool to room temperature, then add the parsley, dill, tarragon, and vinegar. Season with salt and pepper to taste.
Makes 2 1/2 cups (10 one-quarter cup servings).
This barely cooked, slightly textured relish can be made fresh in winter, for it is full of cold-weather flavors, like sweet green peppers and dill.
Source:
"100 Simple Sauces for Today's Healthy Home Cooking: Easy-to-Prepare Salsas, Relishes, Chutneys, Marinades, and Much More by Carl Jerome, Henry Holt & Co, 1997 [ISBN: 0-8050-4799-
S(Formatted by Chupa Babi):
"June 2009"
Copyright:
"1997"
Yield:
"2 1/2 cups"
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Per Serving (excluding unknown items): 11 Calories; trace Fat (10.3% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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