New This Month

Sweet Red-Pepper Sauce

Serve this puree with our Oven-Baked Potato Pancakes.

Source: Martha Stewart Living, October 1996

Ingredients

  • 1 large leek, white and light-green parts only
  • 1 teaspoon olive oil
  • 1 red bell pepper, stem and seeds removed, cut into chunks
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup homemade or low-sodium canned chicken stock, skimmed of fat

Directions

  1. Cut leeks in half lengthwise, then into 1/4-inch-thick slices. Place in small bowl, and cover with cold water. Let stand for 5 minutes to rid leeks of dirt and sand. Lift out of the water, and drain.

  2. Heat oil in saucepan over medium heat. Add leeks, peppers, salt, and pepper; saute for 3 minutes. Add stock; cover. Cook until vegetables are tender, about 12 minutes.

  3. Transfer vegetables to food processor; puree. Pass puree through fine strainer back to saucepan. To serve, warm over low heat.

Cook's Notes

An orange or yellow bell pepper can be used in place of the red.

Reviews Add a comment