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Ingredientes
- 2 x Red peppers
- 6 dsh Garlic juice
- 1 Tbsp. Arrowroot slurry
- 2 Tbsp. Red wine
- 1 x Scallion top, minced fine
- 1/2 tsp Butter (opt)
Direcciones
- Cut peppers into quarters, remove seeds and white pulp. Run through juicer. Pour juice into small, low-sided skillet or possibly saute/fry pan, whisk over medium heat till bubbling around edges. Add in slurry and cook, whisking to desired consistency; do not cook too long. Whisk in red wine, remove from heat. Add in green onion, whisk in gently. If using, whisk in butter till blended; serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 2 servings | |
| Calories 54 | |
| Calories from Fat 11 | 20% |
| Total Fat 1.26g | 2% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 12mg | 1% |
| Potassium 245mg | 7% |
| Total Carbs 6.8g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.36g | 3% |
| Protein 1.12g | 2% |
