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Ingredients
2 yellow peppers, approximately ½ pound each or slightly less
1 ½ tablespoons butter
2 tablespoons finely chopped shallots
1 tablespoon finely minced garlic
1 ½-inch sprig fresh rosemary or ½ teaspoon dried
½ cup dry white wine
1 ½ cups heavy cream
1 tablespoon flour
½ teaspoon vinegar, preferably balsamic or malt vinegar
Salt to taste if desired
Freshly ground pepper to taste
Nutritional analysis per serving
17 grams carbs; 135 milligrams cholesterol; 497 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 28 grams saturated fat; 44 grams fat; 1 gram trans fat; 2 grams fiber; 696 milligrams sodium; 5 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Roast and peel the yellow peppers, following the instructions in step one of recipe for roasted red pepper puree. Cut the peppers into cubes and set aside.
- Step 2
Put 1 tablespoon of the butter in a saucepan and add the shallots, garlic, rosemary and wine. Bring to a boil and cook down by half.
- Step 3
Add the cream and bring to a boil. Cook, stirring often with a wire whisk, about 10 minutes.
- Step 4
Blend the flour with the remaining ½ tablespoon butter. Add to the sauce, stirring with a whisk.
- Step 5
Put the yellow pepper cubes into the container of a food processor or, preferably, an electric blender. Blend as thoroughly as possible. Scrape the puree into the sauce and cook about 5 minutes, stirring often. Add the vine-gar, salt and pepper. It is not essential but, ideally, the sauce should be put through a fine sieve, preferably the sort called a chinois.
Private Notes