| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sauces |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Margarine |
| 1 |
tb |
Chopped shallots |
| 2 |
|
Thyme sprigs |
| 1 |
|
Garlic clove, crushed |
| 3 |
c |
Low-salt chicken broth |
| 2 1/4 |
c |
Chopped yellow bell pepper |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Black pepper |
| 1 |
tb |
Tarragon vinegar |
INSTRUCTIONS
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@digex.net on Jan 28, 1997.
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