Roasted Red Peppers with Yellow Pepper Puree |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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A delicious side dish from Rozanne Gold, one of my favorite cookbook authors. Roasted yellow bell pepper puree floats a whole roasted red bell pepper-gorgeous! You can make this at least 24 hours in advance if desired. If you like, serve it with your favorite vinegar on the side. Ingredients:
2 large red sweet bell peppers |
1 large yellow sweet bell pepper |
2 tablespoons extra virgin olive oil or 2 tablespoons garlic oil |
kosher salt |
fresh ground black pepper |
sea salt |
Directions:
1. Keep the peppers whole and roast over an open flame or under a broiler; steam inside a paper bag and peel; see any of the roasted red bell pepper recipes posted on this site for more detailed instructions if needed.
2. Core all the peppers, but keep the red ones whole, removing the seeds from the center; set aside.
3. Roughly chop the yellow peppers after removing the seeds; puree in a blender with the oil until smooth and emulsified; season with kosher salt and pepper.
4. The peppers and puree can be chilled at least 24 hours or serve immediately; spoon the puree onto a serving plate and place a red pepper in the center; sprinkle with sea salt.
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