Yellow bell pepper coulis
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Margarine |
| 1 | tablespoon | Chopped shallots |
| 2 | Thyme sprigs | |
| 1 | Garlic clove, crushed | |
| 3 | cups | Low-salt chicken broth |
| 2¼ | cup | Chopped yellow bell pepper |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Black pepper |
| 1 | tablespoon | Tarragon vinegar |
Directions
Melt margarine in a saucepan over medium heat. Add shallots, thyme, and garlic; saute 2 minutes. Add broth, bell pepper, salt, and black pepper; bring to a boil, and cook 35 minutes or until reduced to 1 cup. Discard thyme. Place bell pepper mixture and vinegar in a blender; process until smooth. Yield: 1 cup.
Per serving: 43 Calories; 1g Fat (15% calories from fat); 9g Protein; 7g Carbohydrate; 0mg Cholesterol; 469mg Sodium NOTES : This recipe is featured with CLAUSON'S EGGPLANT GATEAU WITH RED AND YELLOW BELL PEPPER COULIS, Page 120.
Recipe by: Cooking Light, Sept. 1995, page 121 Posted to MC-Recipe Digest V1 #392 by igor@... on Jan 28, 1997.
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