VT Roasted Red Pepper Sauce

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* Exported from MasterCook *

 

Roasted Red Pepper Sauce

 

Recipe By :Vegetarian Times, March 1999

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

4 large red bell peppers

--roasted, peeled and cut into strips

(reserve 1/2 cup)

1/2 cup chopped onion

2 cloves garlic -- minced

1/2 cup dry white wine

1/2 cup vegetable broth

1 teaspoon chopped fresh thyme

Salt and freshly ground black pepper to

taste

 

In large skillet, combine red pepper strips, onion, garlic and wine. Cover and

cook over medium-low heat until onion is very tender, about 20 minutes.

Transfer mixture to food processor. Add broth and process until pureed. Return

puree to skillet. Simmer until mixture is reduced to 1 1/2 cups, stirring,

about 15 minutes. Stir in reserved pepper strips and thyme. Season with salt

and pepper.

 

Per 1/4-cup serving: 27 cal; 1g prot; 0 total fat; 4g carb; 0 chol; 9mg sod; 1g

fiber

 

S(Formatted by Karen):

" on 9/30/02 "

Yield:

" 2 cups "

 

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

 

Per Serving (excluding unknown items): 41 Calories; trace Fat (9.6% calories

from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; trace Cholesterol;

104mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat.

 

NOTES : Pureeing roasted red bell peppers with a little vegetable broth gives

you the texture of a cream-based sauce with very little fat and calories. This

sauce makes an ideal accompaniment to fettuccine. Store in an airtight

container in the refrigerator for up to one week. Reheat over low heat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0