Real African Dishes: [MC-AllEthnic-Recipes] Rouille - Provencal Rust Sauce

Sunday, June 6, 2010

[MC-AllEthnic-Recipes] Rouille - Provencal Rust Sauce - 3g Carbohydrate; trace Dietary Fiber

* Exported from MasterCook *

Rouille - Provencal Rust Sauce

Recipe By :
Serving Size : 21 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large red bell peppers
1/4 teaspoon saffron threads
1/4 cup vegetable stock -- or water
3 slices country-style white bread -- crusts removed
2 cloves garlic -- to 3 cloves, coarsely chopped
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice -- or to taste
salt and freshly ground black pepper
1/4 teaspoon cayenne pepper

Roast, peel, core, and seed the peppers. Cut the peppers into 1-inch
squares. You should have about 1/2 cup.

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

Combine the bell peppers, saffron in stock, bread, garlic, oil, lemon
juice, salt, black pepper, and cayenne pepper in a blender. Puree 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.

makes 1 1/3 cups (20 one-tablespoon servings)

rouille (literally 'rust' sauce) is a pungent red bell pepper sauce
traditionally served in the south of France with bouillabaisse and other
fish soups. The sauce acquires it earthy orange color from saffron and
freshly roasted peppers. If you're in a hurry, you can replace the latter
wit bottled pimientos. I like to serve the sauce in stews, atop
Bruschetta, or on toast points floated in soups.

Cuisine:
"Lebanese"
Source:
"High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"1 1/3 cups"
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Per Serving (excluding unknown items): 24 Calories; 1g Fat (42.0% calories
from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; trace
Cholesterol; 41mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0
Fruit; 0 Fat.

Nutr. Assoc. : 0 0 0 900594 0 0 0 0 0