Yellow Bell Pepper Sauce
The Vegetable Bible
Yellow Bell Pepper Sauce
The Vegetable Bible
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1 tablespoon butter 1 shallot, finely chopped 1/2 clove garlic, finely chopped 1 pound yellow bell peppers, seeded and diced 1 sprig of thyme 1 bay leaf salt and freshly ground white pepper 1 2/3 cups sweet white wine 1/4 cup white wine 2/3 cup vegetable stock 1/4 cup light cream Vegetable Stock: 2 onions 2 tablespoons butter 4 ounces broccoli stalks 9 ounces leeks 11 ounces carrots 7 ounces celery root 15 ounces zucchini 1 cup white wine 13 cups water 1/2 caramelized onion 1 spring thyme 1 spring rosemary 1 bay leaf 1/2 clove garlic, finely chopped 1 clove Directions: Vegetable Stock Peel and coarsely slice the onions. Melt the butter and sauté the onions until lightly colored. Wash all the remaining vegetables, dice and add to the pan. Sauté briefly. Pour in the white wine and water. Add the caramelized onion, the herbs and seasonings. Bring to a boil over a medium heat, and simmer for about 30 to 40 minutes, skimming frequently. Pour the vegetable stock through a cheesecloth lined strainer into a clean pan. Return to the heat, bring to a boil and cook until reduced to 6 to 8 cups. Bell Pepper Sauce: Melt the butter and sauté the shallot and garlic until translucent. Add the bell peppers and herbs, and season with salt and pepper. Stir in the wine and stock. Cook the vegetables over a low heat until tender. When the stock has reduced by half, add the cream, and continue cooking until the bell peppers are soft. Puree the sauce with a hand blender. Rub through a fine strainer and season with salt and pepper to taste, again, if necessary before serving. Note: This sauce can also be made with red or green bell peppers. A particularly attractive effect is achieved when the sauce is prepared in all three colors. Serve over vegetables. Serves 4.
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