"rust" sauce

Yield: 1 1/3 cups

Measure Ingredient
2 larges Red bell peppers
¼ teaspoon Saffron threads
¼ cup Hot vegetable stock (approx) or water
3 slices Country-style white bread crusts removed
2 (to 3) garlic clove(s) coarsely chopped
1½ tablespoon Lemon juice or to taste
Salt and pepper
¼ teaspoon Cayenne pepper or to taste

1. Roast, peel core and seed the peppers. cut the pepper into 1-inch squares, You should have about « cup.

2. Meanwhile, infuse the saffron in the hot vegetable stock for 10 minutes.

3. combine the bell peppers, infused saffron, bread, garlic, oil, lemon juice, salt and pepper, and cayenne pepper in a blender. Pur‚e to a smooth, thick paste. If the sauce is too thick, add a little more vegetable stock; if too thin, add another slice of bread.

Correct the seasoning, adding salt or lemon juice to taste.

Note: Traditionally served with bouillabaisse and other fish soups.

Also good in stews, on top of bruschetta, or on toast points floated in soups.

High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 199 Submitted By DIANE LAZARUS On 10-27-95

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