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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Clauson's Eggplant Gàteau with Red and Yellow Bell Pepper Coulis Ingredients:
1 teaspoon margarine |
1 tablespoon chopped shallots |
2 thyme sprigs |
1 garlic clove, crushed |
3 cups low-salt chicken broth |
2 1/4 cups chopped red bell pepper |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
1 tablespoon balsamic vinegar |
Directions:
1. 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. Discard thyme. Place bell pepper mixture and vinegar in a blender; process until smooth.
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