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1 tablespoon olive oil
6 whole shallots, peeled and halved
2 cloves garlic, peeled and chopped
1 large red pepper, seeded and cut into thin strips
1/2 cup white wine
3 sprigs fresh oregano, stemmed and chopped
3 sprigs fresh thyme, stemmed and chopped
1/4 teaspoon fresh sage, chopped
2 cups vegetable stock
salt and pepper, to taste
1. Place the olive oil, shallots, garlic and red pepper in a saute pan. Saute 10 minutes over medium heat.
2. Add the wine and herbs and cook until the wine has nearly evaporated, about 5 minutes.
3. Add the stock and simmer until the shallots are soft, about 5 minutes.
4. Pour into a blender and puree.
Serving Size: 2 tablespoons
Number of Servings: 8
|Fat||3 g||Fiber||0 g|
|Protein||1 g||Saturated Fat||0 g|
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