* Exported from MasterCook *
Bell Pepper Puree
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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6 (to 8) bell peppers -- of a single color
1/4 cup olive oil
Cut around and remove the stems from the peppers. Cut the peppers in half lengthwise and pull out the seeds and pulp.
Chop the cleaned peppers coarsely and add them to a heavy-bottomed pot with the olive oil.
Gently stew the peppers the oil until they soften, usually in about 20 minutes.
The cooked peppers can be pureed with a food processor, food mill, or drum sieve. If an extremely stiff puree is needed it can be cooked further in a saucepan to thicken it. The color of bell peppers (except for green, which turns gray) is quite stable and will not be destroyed by long cooking.
Makes 3 cups (12 one-quarter cup servings).
When served alone, this sauce can be made hotter and more exciting by including some hot peppers, fresh Provencal herbs (fresh thyme, marjoram, or oregano), chopped garlic, or onions or hot pepper Tabasco sauce.
Source:
"Sauces: Classical and Contemporary Sauce Making by James Peterson, John Wiley & Sons, 1998"
S(Formatted by Chupa Babi):
"Aug 2009"
Yield:
"3 cups"
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Per Serving (excluding unknown items): 56 Calories; 5g Fat (70.5% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0
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