Roasted Red Pepper Sauce
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 114.2
- Total Fat: 9.3 g
- Cholesterol: 19.8 mg
- Sodium: 14.0 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 1.7 g
- Protein: 1.6 g
View full nutritional breakdown of Roasted Red Pepper Sauce calories by ingredient
Introduction
A sophisticated alternative to traditional tartar sauce. Also makes an excellent pasta sauce! A sophisticated alternative to traditional tartar sauce. Also makes an excellent pasta sauce!Number of Servings: 8
Ingredients
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4 red bell peppers halved and deseeded
2 tablespoons olive oil
2 garlic cloves minced
2 tablespoons white wine
1 cup light cream
salt and pepper to taste
Directions
Makes One Pint/ Serving Size 1/4 cup
Turn the oven on to broil. place the pepper halves on a baking sheet skin side up just under the flame. Broil until they char and blister, about 5 minutes. Remove from the oven and when they have cooled to the touch, peel off skin. chop coarsely.
Place the oil and garlic in a large, heavy skillet and heat over a medium flame. Saute for minutes and add the red peppers and white wine. Bring to a boil, then reduce the heat and simmer for about 10 minutes.
Place the contents of the skillet in a blender or food processor and puree. Add the cream and process until the sauce is well mixed. return the sauce to the heat, adjust the flavor with salt and pepper and serve.
Goes great with Crab Cakes!
Number of Servings: 8
Recipe submitted by SparkPeople user JUDIMOON.
Turn the oven on to broil. place the pepper halves on a baking sheet skin side up just under the flame. Broil until they char and blister, about 5 minutes. Remove from the oven and when they have cooled to the touch, peel off skin. chop coarsely.
Place the oil and garlic in a large, heavy skillet and heat over a medium flame. Saute for minutes and add the red peppers and white wine. Bring to a boil, then reduce the heat and simmer for about 10 minutes.
Place the contents of the skillet in a blender or food processor and puree. Add the cream and process until the sauce is well mixed. return the sauce to the heat, adjust the flavor with salt and pepper and serve.
Goes great with Crab Cakes!
Number of Servings: 8
Recipe submitted by SparkPeople user JUDIMOON.
Member Ratings For This Recipe
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