Roasted Red Peppers with Yellow Pepper Puree
Description:
Indulge in the culinary brilliance of Rozanne Gold with this exquisite dish that harmoniously blends the smoky essence of roasted red bell peppers with the vibrant allure of yellow pepper puree. A stunning side dish that elevates any meal, this recipe offers a delightful medley of flavors and textures, making it perfect for brunch or a light snack. The beauty of this dish lies not only in its taste but also in its visual appeal, as the whole roasted red bell pepper elegantly floats atop the velvety yellow pepper puree, creating a feast for the eyes as well as the palate. Plus, with the option to prepare it in advance, you can effortlessly enhance your dining experience with this flavorful creation.
Nutritional Information:
- Calories: 162
- Fat Content: 14g
- Saturated Fat Content: 2g
- Cholesterol Content: 0mg
- Sodium Content: 3.5mg
- Carbohydrate Content: 9.9g
- Fiber Content: 3.3g
- Sugar Content: 6.9g
- Protein Content: 1.6g
Recipe Category: Lunch/Snacks
Keywords: Peppers, Vegetable, Summer, Brunch, Broil/Grill, <30 Mins, Oven, Small Appliance, Easy
Servings: 2
Cook Time: 15 minutes
Prep Time: 10 minutes
Total Time: 25 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Red sweet bell peppers | 2 |
| Yellow sweet bell pepper | 1 |
| Extra virgin olive oil | 2 tbsp |
| Garlic oil | – |
| Kosher salt | To taste |
| Fresh ground black pepper | To taste |
| Sea salt | To sprinkle |
Instructions:
-
Prepare the Red Peppers:
- Keep the red peppers whole and roast them over an open flame or under a broiler until the skin is charred and blistered.
- Place the roasted peppers inside a paper bag and allow them to steam for a few minutes. This process makes it easier to peel off the skin.
- Once steamed, peel off the skin from the roasted red peppers. For more detailed instructions, refer to any roasted red bell pepper recipe available.
-
Core and Prep the Peppers:
- Core all the peppers, ensuring to remove the seeds from the center of the red peppers while keeping them whole. Set aside for later use.
-
Prepare the Yellow Pepper Puree:
- Roughly chop the yellow sweet bell pepper after removing the seeds.
- Transfer the chopped yellow pepper to a blender and add extra virgin olive oil.
- Blend the mixture until smooth and emulsified, ensuring a creamy consistency.
- Season the yellow pepper puree with kosher salt and freshly ground black pepper according to your taste preferences.
-
Chill or Serve Immediately:
- The prepared red peppers and yellow pepper puree can be chilled for at least 24 hours if desired. This allows the flavors to meld together, enhancing the overall taste of the dish.
- Alternatively, you can serve the dish immediately for a fresh and vibrant experience.
-
Assemble and Serve:
- Spoon the prepared yellow pepper puree onto a serving plate, creating a smooth and even base.
- Place a whole roasted red bell pepper in the center of the plate, allowing it to float atop the vibrant yellow puree.
- Sprinkle a pinch of sea salt over the assembled dish to add a final touch of flavor and visual appeal.
Enjoy your Roasted Red Peppers with Yellow Pepper Puree! 🌶️🍽️
