Guest guest Posted August 13, 2001 Report Share Posted August 13, 2001 * Exported from MasterCook * Rouille Recipe By :Veggie Life, Autumn 2001, Mark Berlin Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup sliced roasted red bell pepper 3 cloves garlic cayenne pepper, to taste salt, to taste 1 small to medium cooked potato, mashed 1/4 cup olive oil In a food processor, combine red pepper, garlic, cayenne, and salt. Process until smooth. Add mashed potato and olive oil, pulsing several times until creamy and thick. Yield: " 1 1/4 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 491 Calories; 54g Fat (97.2% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1/2 Vegetable; 11 Fat. NOTES : " Originally this was a sauce to accompany bouillabaise, but it's a wonderful dip for bread or crudites. " Nutr. Assoc. : 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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