Yellow bell pepper coulis

Yield: 4 Servings

Measure Ingredient
1 teaspoon Margarine
1 tablespoon Chopped shallots
2 \N Thyme sprigs
1 \N 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

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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