"rust" Sauce Recipe
Yield: 1 1/3 cupsRecipe by luhu.jp
Ingredients:
2 large: Red bell peppers,
2: , (to 3) garlic clove(s)
1/4 tsp: Saffron threads,
-coarsely chopped,
1/4 cup: Hot vegetable stock,
1 1/2 tbsp: Lemon juice or to taste,
-, (approx) or water
Salt and pepper,
3 slice: Country-style white bread,
1/4 tsp: Cayenne pepper or to taste,
-crusts removed,
Directions:
1. Roast, peel core and seed the peppers. cut the pepper into 1-inch
squares, You should have about
cup.
2. Meanwhile, infuse the saffron in the hot vegetable stock for 10
minutes.
3. combine the bell peppers, infused saffron, bread, garlic, oil,
lemon juice, salt and pepper, and cayenne pepper in a blender. Pure
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.
Note: Traditionally served with bouillabaisse and other fish soups.
Also good in stews, on top of bruschetta, or on toast points floated
in soups.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 199
Submitted By DIANE LAZARUS On 10-27-95
Source from luhu.jp
squares, You should have about
cup.
2. Meanwhile, infuse the saffron in the hot vegetable stock for 10
minutes.
3. combine the bell peppers, infused saffron, bread, garlic, oil,
lemon juice, salt and pepper, and cayenne pepper in a blender. Pure
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.
Note: Traditionally served with bouillabaisse and other fish soups.
Also good in stews, on top of bruschetta, or on toast points floated
in soups.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 199
Submitted By DIANE LAZARUS On 10-27-95
Source from luhu.jp