Tuesday, August 3, 2010

Roasted Pepper and Pea Sauce

Here is the second sauce, a mix of hearty vegetables cooked in cream.

Serves 4-6
Preparation Time: 15 mins
Cooking Time: 15 mins


2 red bell peppers
12 button mushrooms, quartered
60 g butter
100 g frozen peas, thawed
225 ml heavy cream (35%)
Salt and pepper


1. Roast peppers under a hot grill or in oven at 500F until all the skin is charred and blistered. Put them in a paper bag, fold it to seal, and set aside. When they've cooled, peel, decore and dice.

2. Fry the mushrooms on medium heat in the butter.

3. Add thawed peas and cook for another minute. Add red pepper and stir in for a few seconds.

4. Add cream, salt, and a liberal amount of black pepper. Turn up the heat and stir constantly until cream thickens.

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