Red Pepper Coulis
- 1 T vegetable oil
- 1 T water
- 1 c chopped onion
- 1 cloves crushed garlic
- 3 red bell pepper (roasted, skinned, seeded, and choped)
- 120 mL fromage frais (1/2 cup)
- 2.5 t fresh lemon juice (to taste)
- 1/4 t Salt (Sea) (to taste)
- 1/2 t freshly ground white pepper (to taste)
- To Serve, Optional:
- vegetables (cut into thin fingers or small bite-sized pieces)
- 2 fresh thyme sprigs
- 2 bay leaves
Place the oil and water in a pan; heat. Lightly saute the onion and garlic in the oil and water for 3 minutes, then add the peppers and cook for a further 2 minutes. Blend the coulis in a food processor, then work in the fromage frais, lemon juice, salt, and pepper. Serve, garnished with fresh green herbs if you wish.
You can serve this as a dip for fresh or steamed vegetables. Choose a selection of as many vegetables as you feel you can eat, from: carrots, turnips, asparagus, parsnips, zucchini, green beans, broccoli, salsify, cauliflower, mangetout, or any other you like.
Boil some salted water with the fresh thyme and bay leaves, and fit a steamer over the top. Arrange the prepared vegetables on the steamer, placing the harder root vegetables at the bottom and steaming these for about 3 minutes. Add the other vegetables according to their natural tenderness and cook for a further 2-4 minutes. Serve the vegetables on plates with the sauce to one side.
Note from source: The red pepper coulis makes a wonderful sauce for many dishes. Try it spooned over fresh pasta with lightly steamed or fried zucchini, or use it as a pouring sauce for savory filled crepes.
SJ Note 9 May 2011: This is good! I made it with raw celery, and steamed (as per this recipe) broccoli, carrot, and mangetout this time - one full (one layer deep) dinner plate of raw vegetables plus "Beef in Cream Sauce" made a satisfying meal for the two of us. There's plenty of sauce leftover, so I shall try it on other things. If you need to roast the red bell peppers, allow about 40-60 minutes (I did mine in the oven, coated with olive oil, on 400F/200C).