Sweet Red-Pepper Sauce


Serve this puree with our Oven-Baked Potato Pancakes.


  • 1 large leek, white and light-green parts only

  • 1 teaspoon olive oil

  • 1 red bell pepper, stem and seeds removed, cut into chunks

  • ¼ teaspoon salt

  • teaspoon freshly ground black pepper

  • 1 cup homemade or low-sodium canned chicken stock, skimmed of fat


  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.

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