Red Rouille

[Guest guest]

I think I sent this last week, but it's also part of the recipe for Swiss

Chard, Roasted Garlic, and Mushroom Pizza, so here it is again.

 

 

* Exported from MasterCook *

 

Red Rouille

 

Recipe By :Bharti Kirchner - The Bold Vegetarian

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 large red bell peppers

2 large garlic cloves -- coarsely chopped

1 tablespoon to 1/4 cup olive oil

2 tablespoons garlic bread crumbs

 

This zesty red sauce, a traditional accompaniment for bouillabaisse, is a

welcome condiment with most foods. It is excellent over baked potatoes; and

makes an oustanding pizza sauce.

Preheat broiler. To roast the bell peppers, place them on an ungreased baking

sheet under the broiler for 10 to 15 minutes, turning then several times. They

should become soft and their skins should become charred and wrinkled in

places. Place them in a paper bag and close the top. Remove after 10 to 15

minutes.

Cut each open (saving any liquid that may have accumulated inside) and remove

and discard the skin, inner ribs and seeds. Place peppers and their juices and

garlic in a blender container and puree until smooth. Turn the blender to its

lowest setting. Open the central cap and, with the motor running, add oil in a

thin, steady stream. The mixture should acquire the consistency of

mayonnaise. Transfer to a medium bowl. Add bread crumbs and mix well.

Refrigerate until ready to use. It will thicken as it sits.

 

Yield:

" 2 cups "

 

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Per serving: 105 Calories (kcal); 1g Total Fat; (5% calories from fat); 4g

Protein; 25g Carbohydrate; 0mg Cholesterol; 8mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0